Saturday, July 13, 2013

Herbed Rice

Rice is one of my favorite side dishes. More often than not, I choose to make rice as opposed to pasta or potatoes. I grew up on basmati rice and don't particularly like your standard, Uncle Ben's type of rice. I also keep a stash of jasmine rice since I find it to be a great rice option as well. This recipe is a really easy way to add a twist to plain rice. I love that flavor that the herbs give the rice and it takes vary little effort to get this effect.

My mom has been making rice like this for years. In her house we call it green rice since it's flecked with green herbs. We often eat this with Indian Cilantro Chicken or Spicy Indian Chicken. You could also serves it with almost any other fish or meat dish.


1 tablespoon oil
2 cups basmati rice
3 3/4 cups water
1 cube bouillon
1 bunch of parsley, chopped
1 bunch of cilantro, chopped
5 or 6 scallions, chopped

Over high heat, warm the oil in a large saucepan (one with a lid). When hot, but not smoking, add the rice and lightly toast the rice, about 1 minute. Pout in the water and add bouillon and the herbs. When the water begins to boil, cover the saucepan and turn the heat to low. Allow rice to cook for about 15 to 20 minutes, until done. During the last 5 minutes of cooking, place a paper towel between the lid and pan to absorb any excess moisture (see photo above). Pin It Now!

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