This is white rice taken to the next level with not much more work. It adds nice color to a dinner plate, too. Or throw a fried egg on top and it's dinner.
Serves 4-6
Adapted from NY Times Cooking. The photo is theirs.
Ingredients
2 Tbl. canola or vegetable oil
1 onion, chopped
2 garlic cloves, grated or minced
1-1/2 cup basmati rice
2-1/2 cups vegetable or chicken broth
Salt & pepper
4 cups chopped herbs. Use a combination of parsley, basil, chives, cilantro, mint... whatever you like (but the mint really adds a nice flavor)
1/2 cup chopped toasted almonds
Zest of 1 lemon
Instructions
Add oil to a large skillet and heat on medium-high. Add the onion and cook until softened and the onion is just starting to brown, about 5 minutes.
Add the garlic and rice and cook for another minute or two until the rice is well coated in the onions and the garlic gets fragrant.
Pour in the broth. Bring to a simmer. Cover, and cook on low heat until the liquid is mostly absorbed and the rice is tender, about 15 minutes.
Uncover and remove from heat. Season with salt and pepper and stir in the herbs. Put the cover back on and let sit for 10 minutes.
Uncover and fold in the chopped almonds and lemon zest.
Taste and add more salt and pepper if needed.
Comments