Recipes Ingredients Pasta and Grains Rice Recipes Herb and Scallion Rice 4.7 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue. Ingredients 1 ⅔ cups water ½ cup packed fresh cilantro ¼ cup packed fresh mint 2 scallions, chopped 1 garlic clove 1 tablespoon vegetable oil 1 cup jasmine rice Coarse salt Directions 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. Rate it Print