Serve the rice as a side dish to just about anything, but I’m fond of lamb chops with this.
- 1 cup lightly packed fresh herb leaves and tender stems (choose one or more from parsley, cilantro, mint, dill, tarragon, basil; see OVERVIEW)
- 1 3/4 cups low-sodium chicken broth or vegetable broth (one 14-ounce can; may substitute any homemade broth; see OVERVIEW)
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1/2 medium onion, finely chopped (1/2 cup)
- 1 or 2 garlic cloves, minced (optional)
- 1 cup basmati rice or other long-grain rice (uncooked), rinsed and well drained
Combine the herbs, broth and salt in a blender; process until the herbs are finely chopped and the liquid is flecked with green.
Melt the butter in a medium saucepan over medium heat. Add the onion and the garlic (to taste, if using) and cook, stirring a lot, until fragrant and soft, but not browned at all, about 4 minutes. Stir in the rice so it’s evenly coated; cook for about a minute, then add the herbed broth.
Once the liquid comes to a boil, reduce the heat to low. Cover and cook the rice until all the liquid has been absorbed and the grains are tender, 18 minutes. Remove from the heat.
Uncover; gently fluff with a fork to redistribute the herbs. Let the rice sit, uncovered, for 3 to 4 minutes, which will help stabilize its texture. Taste, and add more salt, as needed. Serve right away.
From food writer and cookbook author Martha Holmberg.
Tested by Kari Sonde; email questions to email@example.com.
Scale and get a printer-friendly version of the recipe here.
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.
Calories: 150; Total Fat: 3 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 115 mg; Carbohydrates: 29 g; Dietary Fiber: 0 g; Sugars: 0 g; Protein: 4 g.