Friday, October 7, 2011

Herby Olive Rice

I am always trying to figure out new ways to flavor rice.  This is simple, delicious, and easy to make in any month.  The herbs I used are available in quantity year-round and remain cheap in all seasons.  I do encourage you to buy some parboiled or converted rice (Uncle Ben's and Mahatma Gold are awesome.  Walmart even has it's own.)  The rice comes out really fluffy and the grains separate beautifully, never gummy or clumpy.  You won't go back to the regular stuff.

Herby Olive Rice
1 C parboiled (or converted) long grain white rice
1 3/4 C water
1/4 tsp salt
1 lrg garlic clove, pasted (optional)
1/4 C chopped black olives
3 chopped scallions
2 Tbsp chopped cilantro
2 Tbsp chopped parsley

   Bring water to a boil.  Stir in rice, salt, and garlic.  Return to boil.  Cover.  Reduce to low.  Cook for 16-18 minutes, until water is absorbed.  Fluff with a fork
   Fold in olives, scallions, and herbs.
   Serves 3-4.

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