Herb Rice

Yes, another rice recipe. This time, it's from Anna Casale's The Long Life Cookbook - Delectable Recipes for Two. What attracted me to this recipe is its use of fresh basil and fresh mint, two of the herbs I'm growing on our balcony.

I did not follow the recipe as I didn't have scallions nor celery. I cooked rice the usual way and added the fresh herbs at the end. I didn't even use salt and pepper. The rice was flavorful and went well with the Yummy Pork Chops (previous recipe).

Adding the fresh herbs after the rice is cooked will guarantee a delicate flavor. I recommend you make this dish only if and when fresh herbs are available.

2 teaspoons olive oil
1/4 cup thinly sliced scallions
1/4 cup finely chopped celery, strings removed
1/2 cup long-grain white rice
1-1/3 cups chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh mint
1 tablespoon minced Italian parsley leaves
1/8 teaspoon salt
1/8 teaspoon white pepper

1. In a heavy 2-1/2 quart nonstick saucepan, heat oil over low heat. Add scallions and celery and cook, covered, stirring frequently with a wooden spoon, until slightly softened but not brown, about 3 minutes. Add rice and stir until opaque and well coated with vegetable mixture. Add broth, turn heat to high, and bring to a boil, uncovered, stirring once or twice. Cover pan with a tight-fitting lid, turn heat to low, and simmer undisturbed for 25 minutes. At this point, the liquid should be completely absorbed into the cooked rice. If it isn't cover pan and continue to cook for an additional minute or two.
2. Remove pan from heat and stir in basil, mint, and parsley. Season with salt and pepper. Cover pan and let rice rest for 5 minutes before serving so that all the flavors meld together. Transfer to bowl and serve immediately.