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GREEN RICE PILAF a la Mark Bittman

Notes: 

The recipe calls for grapeseed or corn oil and cilantro, though in the video olive oil and basil are used.

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Ingredients: 

2 tablespoons oil
1 medium onion, chopped
1 tablespoon minced garlic
1 1/2 cups Basmati rice
2 1/2 cups vegetable or chicken stock (or more as needed)
S&P
1 cup chopped fresh parsley
1 cup chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon


  1. Put the oil in a dutch oven, deep skillet or large saucepan over medium-high heat.
  2. When it's hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
  3. Add the rice and cook, stirring, until glossy, about 1 minute.
  4. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
  5. Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes.
  6. Uncover, remove from the heat and stir in the herbs.
  7. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes.
  8. Uncover and stir in the lemon zest; taste and adjust the seasoning.
  9. Fluff the pilaf with a fork, and serve warm or at room temperature.

Serves: 4 to 6

 

 

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