Buttered Rice with Spring Vegetables and Herbs
Ingredients
- 1½ cupslong-grain white rice
- 3 cupsvegetable broth
- 3 tablespoonsbutter
- 1 mediumyellow onion
- 2 mediumcarrots
- 1½ cupsfresh peas (or frozen)
- 2 sprigsfresh thyme
- 1bay leaf
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Dice 2 medium carrots.
Method
- 01
Melt 2 tablespoons of butter in a large saucepan over medium heat.
- 02
Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
- 03
Add the diced carrots and cook for 2 minutes, stirring gently.
- 04
Stir in the rice and toast for 1 minute, coating all the grains in butter.
- 05
Pour in the vegetable broth, add the thyme sprigs and bay leaf, and bring to a boil.
- 06
Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.
- 07
Stir in the peas and the remaining 1 tablespoon of butter. Cover and cook for 3 more minutes until the rice is tender and liquid is absorbed.
- 08
Remove from heat, discard the thyme sprigs and bay leaf, and season with salt and pepper to taste. Fluff with a fork before serving.
Spice Tips
For a touch of warmth, add 1/4 teaspoon white pepper instead of black. A pinch of nutmeg stirred in at the end adds subtle depth. Fresh tarragon or dill can replace the thyme for a lighter, more delicate flavor.
If using frozen peas, no need to thaw—add them straight from the package. For a creamier texture, stir in 2 to 3 tablespoons of heavy cream or sour cream at the end.