“Welcome to the Church of the Holy Cabbage. Lettuce pray.” ~Author Unknown

Herbed Basmati Rice

Cook Time: 20 minutes
Yield: 3 to 4 servings

  • 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
  • 1 3/4 cups water
  • 3/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced fresh curly parsley leaves
  • 1 tablespoon minced fresh dill leaves
  • 1 tablespoon minced fresh scallions, white and green parts
  • Pinch freshly ground black pepper


Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.)

Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.


Copyright © July 3, 2008