The herb garden is growing like crazy so it was time to put some of these herbs to use and make some Herbed Basmati Rice. I found this recipe years ago from Ina Garten. Even Basmati sometimes needs a combination of herbs to jazz it up and this recipe will take care of that. It’s summer, enjoy all these fresh ingredients. The sun was beaming through the window when I took this at around 7 p.m. Remember the days of winter when it was dark at 4 p.m.? Enjoy these long, warm days my friends.
- 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
- 1 3/4 cups water
- 3/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons minced fresh curly parsley leaves
- 1 tablespoon minced fresh dill leaves
- 1 tablespoon minced fresh scallions, white and green parts
- Pinch freshly ground black pepper
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
Recipe from Ina Garten
Recipe shared by Renee @ Renee's Favorite Dishes
Published on ReneesFavoriteDishes.com