Buttery Herbed Rice
1 1/2 cup white or brown rice (or cauli-rice), cooked according to package directions
2-3 tbsps butter
One large or two small shallots, minced if you have the patience, or a fine chop is acceptable
¼ cup total of any mix of chopped fresh herbs – parsley, chives, basil, oregano, tarragon, thyme, etc, 1 tbsp if using dried
Cook rice according to package directions. In a small saute pan, melt the butter over medium heat. Add the shallots and cook until softened and translucent, 3-4 minute. It is fine if they start to brown a bit on the edges. Remove from heat and stir in the herbs. Stir this whole mixture into the rice and add salt and pepper to your liking.