If you have large quantities of tender herbs on hand, here are some ways to use them.
Serves 6
1 cup (40 g) lightly packed fresh herb leaves and tender stems
(a) choose one or more from: parsley, cilantro, mint, dill, tarragon, basil
(b) nice combinations are:
- cilantro-mint
- parsley-basil-tarragon
- cilantro-dill-parsley
1 3/4 cups (420 ml) organic chicken or vegetable broth
1 Tbs. (15 ml) (dairy-free) organic butter
1/2 chopped organic onion (=1/2 cup/65 g)
1-2 minced organic garlic cloves
1 cup (130 g) basmati rice or other long-grain rice (uncooked), rinsed and well drained
1. Combine the herbs and broth in a blender. Process until they are finely chopped and the liquid is flecked with green.
2. Met the butter in a saucepan over medium heat.
3. Add the onions and the garlic and cook, stirring a lot, until fragrant and soft, not browned, about 4 minutes.
4. Stir in the rice so it is evenly coated, cook for about a minute.
5. Add the herb broth.
6. When it comes to a boil, reduce to low.
7. Cover and cook the rice until all the liquid has been absorbed and the grains are tender, about 18 minutes.
8. Remove from the heat and uncover.
9. Fluff with a fork.
10. Let it sit, uncovered, for 3-4 minutes.
11. Serve right away.
