Ingredients
- 2 cups short-grain white rice Arborio preferred
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley finely chopped
Instructions
- In a large saucepan, combine the rice, vegetable broth, dried basil, dried thyme, and dried oregano. Stir and bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover with a lid, and simmer for 16 minutes, or until all the liquid is absorbed and the rice is tender.
- Remove the saucepan from heat. Stir in the butter until melted and fluff the rice with a fork. Season with salt and pepper to taste, and garnish with fresh parsley before serving.
