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.
- 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
Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
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.
Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.