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Rice with Provencal herbs

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 340 g Camargue, short-grained or Arborio rice
 2 shallots
 250 ml dry white wine
 500 ml water
 2 garlic cloves
 2 tsp fresh thyme
 2 tsp fresh basil
 2 tsp fresh parsley
 1 tsp sage
 ½ tbsp fresh rosemary
 60 g butter, softened
 3 tbsp olive oil

Peel and chop the shallots and garlic. Wash herbs and chop with a sharp knife.


Leave the butter at room temperature to soften.


Sauté the shallots with the olive oil in a wide pan for 5 minutes at low heat. Add minced garlic and cook for 2 minutes. Add rice and simmer for 2 minutes, stirring constantly. Add the white wine and bring to a boil.


Pour out the boiling water, season with a pinch of salt and cook over medium heat for 20 minutes.


Meanwhile, in a bowl mix the softened butter with all the chopped herbs.


When the rice is ready, add the herb butter. Mix gently and serve immediately.

Nutrition Facts

Servings 4