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Herb and Scallion Rice


Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, September 2011


  • 1 2/3 cups water
  • 1/2 cup packed fresh cilantro
  • 1/4 cup packed fresh mint
  • 2 scallions, chopped
  • 1 garlic clove
  • 1 tablespoon vegetable oil
  • 1 cup jasmine rice
  • Coarse salt


  1. Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.

  2. Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.

  3. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

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