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Family Kitchen
Extreme Makeover – Rice Edition
Although there are thousands of ways of cooking rice – using any number of liquids, from stock to tomato juice – I’m guilty of making the plainest rice possible on a regular basis. It’s a quick, healthy, gluten-free side many people resort to; here the team at Martha Stewart Living show how cooking rice in a puree of fresh cilantro, mint, and scallions adds a ton of fresh, summery flavor – exactly the sort of thing I’m looking for in late summer.
I recently plucked a bouquet of mint, cilantro and a mix of thin spring onions and chives from my garden to make this green rice – it’s sure to become a regular in my kitchen rotation, and perfect for entertaining. Fresh herbs and rice are a great pairing for any number of cuisines, from French to East Indian.
Herb and Scallion Rice
Active Time 15 min.
Total Time 50 min.
Serves 4Cooking the rice in a puree of fresh cilantro, mint, and scallions adds a little zest and a vibrant green hue.
1 2/3 cups water
½ cup packed fresh cilantro
¼ cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt1. Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
2. Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
3. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Photos by Andrew Purcell. Copyright © 2011, Martha Stewart Living Omnimedia, Inc. Originally published in the September 2011 issue of Martha Stewart Living magazine.
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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