Skip to main content
Epicurious
Cookbooks

Rice with Onions, Garlic, and Herbs

This is a magnificent rice dish, one that could overwhelm other dishes with which you serve it. Therefore, it’s best to give it its due and accompany it with a couple of grilled sausages or very simply cooked steak, chicken, or shrimp.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1 large onion, peeled and cut into chunks
6 to 10 garlic cloves, peeled
1/2 cup fresh parsley leaves
1/2 cup fresh basil or cilantro leaves
3 tablespoons corn, grapeseed, or other neutral oil
2 cups long-grain rice
Salt and black pepper to taste
3 cups chicken stock, preferably homemade (page 160), or water

Preparation

  1. Step 1

    Combine the first 4 ingredients in a food processor and puree. Put the oil in a 6- or 8-cup saucepan with a lid over medium heat. A minute later, add the rice and cook, stirring occasionally, until it glistens, just a couple of minutes. Stir in all but a tablespoon of the onion mixture and some salt and pepper and cook for a minute or two, stirring.

    Step 2

    Add the stock, bring to a boil, and cover; turn the heat to medium-low and cook until the liquid is absorbed, 15 to 20 minutes. Stir in the reserved onion mixture and serve immediately.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsRiceRice & GrainsSideDinnerGluten FreeDairy FreeNut FreeEasyQuickSimmerFood ProcessorCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The Most-Saved Recipes in the Epicurious App This Week
Like Greek lemon potatoes and gochujang chicken stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.