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Rice with Fresh Herbs

Published: August 20, 2012

Melissa d’Arabian, host of Food Network’s Ten Dollar Dinners (also the title of her new book), believes no one has to sacrifice great taste or eating well for budget.

This side dish is a great complement to Melissa’s entree Sole, Zucchini, and Tomato Napoleon with Tomato-Caper Crudo. And finish the feast with one of Melissa’s desserts such as Lemon-Ginger Pudding or the tried-and-true Buttery Shortbread.

Rice with Fresh Herbs

(Makes 4 servings)
Rice with Fresh Herbs. Photo by Ben Fink © 2012.

Reprinted from the book Ten Dollar Dinners by Melissa d’Arabian © 2012. Photo by Ben Fink © 2012. Published by Clarkson Potter, a division of Random House, Inc.


  • 1 ½ cups long-grain white rice
  • 1 teaspoon kosher salt, plus extra if desired
  • 2 tablespoons unsalted butter
  • ¼ cup finely chopped fresh herbs, such as basil, chives, cilantro, mint, tarragon, or combination of many


  1. Bring large pot of water to boil over high heat. Add rice and ½ teaspoon salt and cook, stirring occasionally, until rice is tender, 12-15 minutes. Drain through fine-mesh sieve and rinse under cold water to stop cooking. Shake sieve to drain as much water as possible.
  2. Melt butter in large, nonstick skillet over medium heat. Add rice and remaining ½ teaspoon salt and stir with heatproof rubber spatula to coat all rice with butter. Once rice is warmed through, about 3 minutes, transfer rice to serving bowl and add herbs plus additional salt, if desired. Stir with fork to incorporate and fluff rice and serve warm or at room temperature.

Nutrition Facts

Calories: 305
Total fat: 6.2g
Saturated Fat: 4g
Sodium: 485mg
Carbohydrate: 55g
Fiber: 1g
Protein: 5g

Recipe and photo reprinted from the book Ten Dollar Dinners by Melissa d’Arabian. Photograph by Ben Fink. © 2012. Published by Clarkson Potter, a division of Random House, Inc.
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