We all need a staple that will work with almost everything come dinner time. Something that will complement the heartiest meat such as my Asian beef stew, for instance. Well here it is, herb rice, it’s a sensational light and aromatic rice that goes oh so well with pungent meat or fish.
My friend, Trevor, really liked this rice, he consumes a lot of rice, so I was surprised this herb rice would be the rice dish he would declare really tasty. It’s the herbs I guess, combining herbs and making them the focal point of a white rice dish changes the balance of a meal. The rice is no longer a blank canvas to the protein on your plate.
I used fresh herbs, and this is one of those times when I insist you do the same. Fresh herbs are much more fragrant and will apply their flavors to the rice quickly.
Don’t be afraid to double up on this recipe, you can separate out the herb rice into single or double portions and pop each serving in the freezer. To rejuvenate when ready to eat, you can nuke it in the microwave for a couple of minutes or let the rice defrost and pour into a heat safe container with a cover, or covered with aluminum foil, and heat in a hot oven for 10-15 mins.
Give it a try – it’s really nice rice.
- 2 cups long grain rice
- 1tbsp fresh dill (minced)
- 1 tbsp fresh thyme (removed from stalks)
- 1 tbsp cilantro (chopped)
- 1 tbsp butter
- 3 cups chicken stock
- 1 tsp salt
- Medium pan with cover
- Place rice, dill, thyme, cilantro and butter in pan
- Pour in stock, add salt, and then stir.
- Place on high heat until boiling, then lower heat to a simmer and cover pan.
- Cook for 20-25 minutes until water has absorbed.