This is one of the most flavourful rice dishes in my repertoire. Olive oil and herbs make everything better, which is why I used an herbed olive oil plus extra herbs. This tastes wayyyy fancier than it is, and it's an easy way to step up your side dish game!
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Serves 4-6 as a side
Ready in 40 minutes
Ingredients
1 cup basmati rice, thoroughly rinsed
1 1/2 cups water
1/2 teaspoon sea salt
1/2 teaspoon ground turmeric
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup pine nuts, toasted
zest of 1 lemon
1 tablespoon fresh lemon juice
1/2 teaspoon red pepper flakes
1 tablespoon herbed olive oil
Instructions
Measure out your rice, and swish it around in a sieve placed in a bowl full of cool water. When the water gets cloudy, drain it, refill it, and continue this process until the water runs clear
Once the rice is rinsed, combine it with 1 1/2 cups fresh water, salt, and turmeric in a medium pot. Bring the rice to a boil, with the lid on. (Use a clear lid if you can, to better keep an eye on it). When it has come to a boil, stir once, put the lid back on, and reduce the heat to the lowest setting. Let it cook for 18 minutes, no stirring, no lifting the lid. After 18 minutes, take it off the heat. Leave the lid on. Let it sit for 5 minutes, before removing the lid and fluffing with a fork
Stir in all remaining ingredients, except the pine nuts. Taste and adjust for seasoning (salt, pepper, lemon)
Serve with toasted pine nuts on top
Remember
Turmeric isn't necessary, it doesn't add much flavour, it just adds a beautiful colour
To toast the pine nuts, place them in a cold dry pan. Set the heat at medium, and shake every 30 seconds until golden brown and toasted
I love the Della Terra Tuscan Herb Extra Virgin Olive Oil for this recipe (not sponsored). You can definitely use unflavoured olive oil, but use an herbed olive oil if you can, it adds the extra layer of deep, herby flavour that really makes this dish sp