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Browned Butter and Sage Rice by

Source: Cooking Light


2 cups unseasoned hot cooked long-grain white rice simmered in water
1 tablespoon butter
1 1/2 teaspoons chopped fresh sage
1/4 teaspoon kosher salt
1/8 teaspoon black pepper


Start with hot cooked rice simmered in water. Heat butter in a skillet over medium-high heat; cook 1 minute or until butter begins to brown. Stir butter, sage, kosher salt, and black pepper into rice.

Servings: 4

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