May 26, 2008

Herbed Basmati Rice

I saw this recipe on my cooking hero's show, the Barefoot Contessa, and my friend Elizabeth had tried it and said it was AMAZING! The Horgan's-to-be concur and it a favorite of ours to make for "special" dinners! It also contains Amy's favorite herb...dill!

1 cup, uncooked white basmati rice (we use Texmati because the Barefoot said so, and we love it)
1 3/4 cups water
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh green onions (both white and green parts)
Pinch of freshly ground black pepper

Combine the rice, 1 3/4 cups of water, the salt and the butter in a small, heavy bottomed sauce pan. Bring to a boil over high heat. Reduce heat to low, stir once and simmer, covered tightly, for 15 minutes. I sometimes pull the pot half off the heat to prevent it from boiling over.

Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, green onions and pepper.

Fluff with fork and serve warm.

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