Valentine’s Day has come and gone, though our paper Valentines still linger on our family room mantle.
I’m We’re slowly working my our way through what seems like an endless supply of chocolates, heart-shaped lollipops, and purple pixie sticks (Remember those?)
And, now we find ourselves at that funny point in the year when there’s not too much going on that involves an actual celebration.
It’s so nice to have a little break from class parties, purchasing little trinkets and gifts and trips to the post office to get everything where it needs to go.
In fact, just between you and me…I rather like this time of year.
My calendar has some white space on it.
Not much extra responsibility.
Just the comforting monotony of everyday family life.
And, I like it.
I like the family dinners and getting baseball uniforms ready.
I like movie nights in our family room and homemade treats on the counter when my children arrive home from school.
Say it with me now: “monotony can be a good thing.”
I’ve made so much basmati rice lately, that some of my family members might think it’s a little monotonous.
But, I’m loving this rice right now. Completely versatile and it lends itself to so many different entrées.
I’m giving you lots of options to make some basmati rice this weekend, including this one from Ina Garten.
The fresh dill and parsley make this such a we’re-getting-close-to-spring type of recipe, don’t you agree?
Combine 1 cup basmati rice, 1 3/4 cup of water, 1 tbsp kosher salt and 1 tbsp unsalted butter in small saucepan and bring to a boil. Reduce the heat to low, stirring once and then simmer with a lid on, for 15 minutes. Remove the pan from the heat and leave covered for 5 minutes.
Remove the lid and give it a stir to fluff it up and ensure that all the liquid has been absorbed.
At this point add 1 tbsp of minced scallions (green onions), 1 tbsp of minced fresh dill and 1 tbsp of minced flat leaf parsley. Add in a pinch of freshly ground black pepper. Fluff with a fork and serve.
Here’s the finished rice. I would love this with some roasted vegetables on the side as a meatless main dish. How would you serve it?
To view the original recipe, click here.
Herbed Basmati Rice
1 cup uncooked basmati rice
3/4 tsp kosher salt
1tbsp unsalted butter
2 tbsp flat-leaf parsley, minced
1 tbsp fresh dill, minced
1 tbsp fresh scallions (white and green parts), minced
Pinch of freshly ground black pepper
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
Yield: 3 to 4 servings