Presented by .
This recipe for sage infused brown butter brown rice is incredible. Yes, sage INFUSED BUTTER.
And I’m not just saying that, it’s truly to die for. Brown rice is completely flavorless until you add flavor to it. It actually has a very odd flavor, almost a little bitter, if just cooked with water. I ramped up the flavor by cooking the rice with chicken stock. Lesson number one – always cook rice or any grain with chicken, beef, or vegetable stock. Always. Lesson number two – add butter and cheese to everything. Juuuust joking… sort of.
Yes, I added butter but not just any butter, BROWN BUTTER. Oh and it doesn’t stop there. I added sage leaves to the butter to infuse it with that wonderful earthy flavor that sage holds. I can’t. I can’t even. Brown butter is so good itself, but with sage? Dying.
Then things really get cooking with Swanson® Chicken Broth, which helps really bring all my other flavors together and honestly makes it taste that much heartier and filling. Oh, don’t forget some Parmesan cheese because it’s good on everything. That’s a fact.
This is a simple dish, but it does take patience and little technique. Another tip! Add parsley to any dish not only to add freshness, but COLOR. This brown rice wouldn’t be as pretty without the parsley. It just wouldn’t.
Here are your ingredients. Butter, Parmesan cheese, long grain brown rice, parsley, sage, and chicken broth. You can also use vegetable broth if you would like. Pretty simple right?
The rice takes about 55 minutes to cook all together so you will want to start that first. Rinse and drain the rice, add it to a large saucepan with the Swanson® Chicken Broth, bring it to a boil, then cover and turn heat down to a low simmer.
Then wait. Yes, wait for about 40 minutes then remove the saucepan from the stove (with the lid still on!) and let the rice steam for about 15 minutes. Quick note – you have to be really careful to not burn the bottom of the rice during the simmering process. I can’t stress enough to keep the heat low. You can check to make sure by quickly lifting the lid, but you don’t really want to let any steam out. Using a boxed brown rice would probably be a little easier, which is why I mention it in the recipe below. It’s up to you!
The rice is done! Use a fork to gently fluff. Now to the best part of this dish – sage infused brown butter. I could swim in this stuff, it’s just wonderful. You will want to start making this after the rice has simmered and is simply simmering on your counter top. Melt some butter in a saucepan. Add the sage leaves and bring to a boil, whisking constantly until a nutty aroma and bits of brown specks appear in the saucepan. IMMEDIATELY remove from heat and continue to whisk until cooled. It’s so easy to burn brown butter so really watch it. Depending on the intensity of the heat, it could happen in 30 seconds or two minutes. Don’t be afraid to take the butter off the heat to really check if it has browned. If it hasn’t, you can always put it back on and whisk a little more.
We’re in the home stretch. Now just add the sage infused brown butter, parmesan, and parsley to the fluffed brown rice and gently mix.
Now take a bite. It’s truly the best brown rice ever. This will go perfectly with any meal, especially those holiday meals that are coming up. Enjoy!
- 1 cup long grain brown rice (can also used boxed brown rice)
- 3 1/2 cups Swanson® Chicken Broth
- 4 tablespoons unsalted butter
- 6 or so sage leaves
- 2 tablespoons parmesan cheese
- 1 tablespoon chopped fresh parsley
If you're using a boxed brown rice, cook the rice according to package directions. If you're using regular brown rice, rinse the rice and add it to large saucepan with chicken stock and bring to a boil. Cover with a lid and reduce heat and simmer for 40 minutes. It's important to makes sure the stock is simmering and not boiling, and to keep the lid on the entire cooking time. If the heat is too high, the rice will burn. After 40 minutes is up, take the rice off the burner and let rest with the lid still on, for 15 minutes. Remove lid and fluff with a fork.
To make the brown butter, add the butter to a small saucepan and place over low heat. Once melted add the sage leaves. Turn the heat to medium and whisk the butter until it starts to gently boil. After a minute or so of boiling, the butter will start to have a nutty aroma and brown bits will start to form at the bottom of the pan. Once this happens, take the butter off the heat and continue whisking. If you think it's starting to brown, don't be afraid to take it off the burner to check. You can always put it back on if it's not quite browned yet. Add the brown butter and sage to the rice along with Parmesan cheese and fresh parsley. Gently stir and enjoy!
Photo Credit: Jessica Loizzo