This recipe sounded like so much fun. Very! Green! Rice!
You can find the recipe on Cook the Book right here. They seemed to like it.
Me? Not so much.
My issues were:
1. It calls for brown basmati rice, which is a little dry to me. If I tried this again, I would use the deliciously plump little short grain brown rice.
2. I had to buy 4 different herbs at a cost of $6 - and I didn't have a lot I wanted to do with the remainders of giant bunches of mint, parsley, watercress and cilantro. I should have planned better.
3. The herbs gave the rice a weird, squeaky texture. Texture is really almost as important as taste, isn't it? And squeaky rice is not a good texture.
Here's the procedure, should you care to give it a swing - you wash a bunch of herbs and scallions:
Pulverize them in the food processor:
Saute them up with some garlic:
And mix them with cooked rice:
Voila. Bon appetit. Try at your own risk. Hey, they can't all be winners.