Categories: Sides

Ingredients

• 2 tablespoons unsalted butter
• 1/2 small onion, chopped
• 1 small garlic clove, grated
• 1 1/2 cups long-grain white rice, preferably basmati
• 3 cups chicken broth
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 1/2 cups grated Gruyere (about 6 ounces)
• 3 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• Kosher salt and freshly ground black pepper

Directions

1. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.

2. Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.

3. When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.

Email to a friend | Print this recipe | Back