Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 small onion, finely diced (approx. ½ cup) (about 75g)
  • 2 cloves garlic, minced (about 6g)
  • 1 cup long-grain rice (e.g., Basmati or Jasmine) (about 200g)
  • 2 cups chicken broth (or vegetable broth for vegetarian option) (475 ml)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ¼ cup chopped fresh parsley (loosely packed) (about 10g)
  • ¼ cup chopped fresh chives (loosely packed) (about 10g)
  • 1 tablespoon unsalted butter (15g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in the saucepan over medium heat. Add diced onion and sauté until softened and translucent, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  2. Add the rice to the saucepan and stir to coat it in the oil and aromatics. Cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted and fragrant.
  3. Pour in the chicken broth, add dried thyme, rosemary, and sage. Season with salt and pepper. Bring to a boil.
  4. Reduce heat to low, cover the saucepan tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
  5. Remove from heat and let the rice sit, covered, for 5 minutes to allow the steam to fully absorb.
  6. Fluff the rice with a fork. Gently fold in the chopped fresh parsley, chives, and butter.
  7. Taste and adjust seasoning with salt and pepper as needed. Serve immediately.