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.
1 comment:
Ooh, I don't think I'd enjoy squeaky rice... (hate squeaky green beans!).
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