For Toddlers, Healthy, Main Dishes, Recipes

Buttery Herb Rice with Simple Oven Baked Salmon

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I love to pair rice with protein, and this buttery herb rice is one I made to replace the plain white rice we eat with salmon! My 1-year-old is obsessed with this rice and can’t seem to ever get enough of it! Adding a little extra liquid gives it a nice creaminess, the butter makes it rich, and the dried herbs add amazing flavor. This is the perfect side for any protein.

Jump to Recipe

We love to eat it with salmon. I simply oven bake my salmon with olive oil, salt and pepper at 400 for 15 minutes. I then will pair it with this delectable rice.

I always have dried herbs in my pantry: however, I will sometimes substitute with fresh if I have enough on hand. You can substitute 2 tablespoons fresh herbs for 1 teaspoon of dried.

For Littles

My 1-year-old absolutely devours this rice every time I serve it to her. This rice is creamy and is great to serve to your little one who is just starting solids, too. You can serve this 6 months+!

This is how I serve to my toddler. I will tear up some salmon and mix it in the rice, and she gobbles it up every single time:

How To

Rinse rice, then cook it. Add in the dried herbs, salt, pepper and butter.

Serve with a protein, like salmon.

Buttery Herb Rice with Simple Oven Baked Salmon
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Buttery Herb Rice with Simple Oven Baked Salmon

Recipe by Kinsey WilliamsCourse: For Toddlers, Healthy, Main Dishes, Recipes
Servings

6

servings
Prep time

2

minutes
Cooking time

20

minutes
Calorieskcal

Ingredients

  • 1 cup white rice

  • 2 1/2 cups chicken broth

  • 4 tablespoons of salted butter

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 3/4 teaspoon salt

  • 1/4 teaspoon freshly cracked pepper

  • 1 teaspoon fresh lemon juice

  • 1 salmon filet (optional)

  • 1 teaspoon olive for the salmon

  • sprinkle of salt and pepper for the salmon

Directions

  • If you are cooking salmon with the rice, go ahead and preheat your oven to 400. Put your rice in a strainer, and rinse it under cold water, using your hands to move around the rice. I like to do this a couple times.
  • Dump your rice and chicken broth into a pot and cover. Bring to a boil for 1 minute, and then turn to low and simmer for 15-20 minutes, stirring occasionally.
  • If you are cooking salmon, place salmon skin side down on a baking sheet lined with parchment paper. Brush about a teaspoon of olive oil, and sprinkle with salt and pepper. Throw in the oven for 15-17 minutes, until the skin flakes off using a fork (that’s how you will know it’s done).
  • After 15 minutes, check the doneness of the rice. Keep it cooking for another 5 minutes if necessary. When it’s done there should be just a little liquid left, creating a creamy texture.
  • Take it off the heat, add the butter, dried herbs, salt and pepper.
  • Mix together and serve warm! I love to serve it with salmon, but it can go with any protein. For my 13-month-old, I shred the salmon up and mix it in with the rice. For myself, I simply put it on the side.
  • I love the addition of the lemon juice at the end – I squeeze about a 1/2 teaspoon over each bowl.
  • Throw in an airtight container and put in the fridge within an hour of cooking if you plan on saving it. You can store in the fridge for up to 2 days. Enjoy!:)

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