Rice with Fresh Herbs & Yosemite

The Man conceived and produced a weekend in nature. Said a few days of fall leaves and fresh air would do everyone good. Me, thinking of packing-unpacking- driving-for-so-long-you-want-to-kill-someone, knew my reasons weren’t good enough to kill the trip. So we packed and drove and boy was he right.

There is nothing like a weekend of nature to set your head straight, especially when that nature is Yosemite in the fall!

This green rice recipe is perfect for times when you suddenly realize you have to pack and go, but your fridge is full of fresh herbs that it would be a shame to compost away. It’s a very flexible recipe that will take any herbs you’ll find in your fridge, from scallions and chives through basil and spinach. If you prefer your rice without any sweetness, omit the raisins.

For a light meal, add a tablespoon or two of Greek yogurt and a salad.

Rice with Fresh Herbs

1 cup Basmati rice- rinsed or not, depend on your mood
1 Tablespoon oil
1 cup chopped herbs (you can chop them in your food processor) – I used parsley, mint, cilantro, dill and
2 Tablespoons pine nuts
2 Tablespoons raisins ( optional)
1/8 teaspoon cinnamon
salt
1/2 teaspoon of honey

Heat the oil in a small pot add the rice and sauté it shortly. Add 1.5 cups of water and all the rest of the ingredients. Mix well and bring to a boil. Cover and cook on very low heat for 20 minutes. After 20 minutes if all the water has been absorbed and the rice still isn’t soft enough, add another splash of water and continue cooking for a few more minutes. When it’s ready, turn off the heat and cover the pot with a towel for 5 minutes. Drizzle a little olive oil, mix and you’re done.