Sage Brown Butter Rice



Serving size

1/2 cup cooked rice
60 minutes

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

Sage Brown Butter Rice


2 1/4 cup Water
1/4 tsp. Salt
1/2 cup Brown rice
2 tsp.. Unsalted butter
1 tsp. Dried or rubbed sage
1 large Green onions (sliced lengthwise then thinly sliced crosswise)


In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes.

Place the butter in a large skillet over medium high heat.

Melt the butter, and as it begins to turn brown, adjust the heat so that the butter browns but does not burn.

When the butter is lightly browned, add the sage and cook for about one minute.

Add the rice and green onion and sauté for about 5 minutes, tossing frequently.


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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

When you add rice and salt to water, simmer, and don’t stir the result is perfect. But when you add the nuttiness of brown butter and the savory flavor of sage the result is, well, better than perfect.

"Rice is the best, the most nutritive and unquestionably the most widespread staple in the world."

Auguste Escoffier, 19th century French chef