Ingredients
- 1 2/3 cups water
- 1/2 cup packed fresh cilantro
- 1/4 cup packed fresh mint
- 2 scallions, chopped
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 cup jasmine rice
- coarse salt
Instructions
1
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.
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Aug 2012
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