Herbed Rice

For a slightly nuttier flavor, use long-grain brown rice.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Frederic Lagrange

Source: Martha Stewart Living, August 2012


  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups minced onion (from 1 onion)
  • 3 cups long-grain white rice
  • Coarse salt
  • 4 1/2 cups water
  • 3 cups diced zucchini (from 2 zucchini)
  • 1/2 cup finely chopped mixed fresh herbs, such as flat-leaf parsley, dill, and chervil


  1. Heat oil in a medium saucepan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 16 minutes. Turn off heat. Let rice stand, covered, 10 minutes.

  2. Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.

  3. Add zucchini and herbs to rice, and fluff with a fork.


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