Touch up a rice dish with herbs...adds flavor and nutrition.
Serves 4
1 3/4 cups (350 g) basmati rice, soaked in salt water for 2 hours.
2 Tbs. (30 ml) each chopped (= 2 tsp./10 ml dry)
-parsley
-coriander
-chives
1 Tbs. (15 ml) chopped dill (= 1 tsp./5 ml dry)
1 tsp. (5 ml) ground cinnamon
4 organic spring onions, chopped
2-3 saffron stands, soak in 1 Tbs. (15 ml) boiling water
1/4 cup (dairy-free) organic butter
1. Drain the rice and add to boil salt water for 5 minutes.
2. Reduce the heat and simmer for 10 minutes.
3. Stir in the herbs and onions
4. Simmer a few minutes.
5. Drain but do not rinse.
6. Melt the butter.
7. Add 1 Tbs. (15 ml) water.
8. Stir in the rice. Cook on low heat for 10 minutes.
9. Add the rest of the butter, cinnamon, and saffron water.
10. Cover with a towel. Then a lid.
11. Leave on low for 30-40 minutes.
Rice field Rice stock
