This rice is fragrant and delicious. I think it goes especially well with grilled, steamed, or roasted meat and seafood. You can use basmati or jasmine white rice but adjust the measurements accordingly.

2 cups basmati brown rice
4 cups water

Herbal Seasonings:
¾ cup minced scallion greens
¾ cup cilantro leaves rinsed, drained, blotted dry and chopped
½ cup flat leaf or curly parsley sprigs, rinsed, drained, blotted dry and chopped
2 tablespoons fruity olive oil
1 ½tablespoons unsalted butter
1 ½ teaspoons salt, or to taste

1. Put the rice in a bowl and using your fingers as a rake, rinse the rice under cold
 running water to remove some of the talc. Drain the rice in a strainer.
2. Put the rice and water in a heavy, 3-quart saucepan or pot with a lid. Heat uncovered until boiling.  Reduce the heat to low, cover, and simmer for 45 minutes, or until the water has evaporated and craters appear on the surface.
3. Remove from the heat and add the Herbal Seasonings. Fluff the cooked rice lightly with a fork to separate the grains and mix the seasonings evenly with the rice.  

Serve warm or at room temperature.

Serves 6
© Copyright Nina Simonds 2008