OK! On Monday, I showed you all how to make orange chicken and I had mine with herbed rice. Herbed rice is so simple I still wonder why I never thought of it before. So what's herbed rice? Basically it's rice sauteed with herbs. Now this is where it starts to get interesting. You can use any kind of herb that you like and of course any type of rice as well. Oh! and you can also use either butter or oil.
My Variation of Herbed Rice
I can't go through all the permutations for this herbed rice recipe, but you can imagine based on geo-location alone the amount of variations you can have. So for my variation I used fresh local seasonings and I opted for long grain rice even though I was tempted to use the basmati rice I had in the pantry.
Anyhow, here then is my simple version of a classic rice dish that I believe could add a little pizazz to the normal and ordinary boiled rice. I believe this would be in heavy rotation at home for some time while I go through some of the variations. One idea I have is to not only vary the herbs but also the ratio of herbs...Even more permutations to try.
Oh! and I have one more for my Caribbean readers....While you're sauteing just add a tablespoon of Golden Ray Margarine to the rice...Absolute heaven 🙂 Here's Herbed Rice trini style.
Herbed Rice Recipe
1 ⅓ cup rice
3 leaves chadon beni, chopped
2 cloves garlic, crushed and chopped
1 stalk celery, finely chopped
1 big leaf thyme, finely chopped
1 leaf chadon beni, finely chopped
1 sprig parsley, finely chopped
2 ½ tbsp. chive, chopped
2 tbsp. oil or butter
½ tsp. salt
Remove and allow to cool.
Well that was easy. I hope you didn't have too much trouble with this rice dish. But you do contact me and I'll try to help... Right! On Friday I will be dropping another trini recipe bomb that someone requested some time ago, so look out for that. I'll be making someone's day with that recipe 🙂
O.K. See yuh when ah see yuh. Ah gone!
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- 1 ⅓ cup rice
- 3 leaves chadon beni chopped
- 2 cloves garlic crushed and chopped
- 1 stalk celery finely chopped
- 1 big leaf thyme finely chopped
- 1 leaf chadon beni finely chopped
- 1 sprig parsley finely chopped
- 2 ½ tbsp. chive chopped
- 2 tbsp. oil or butter
- ½ tsp. salt
- Boil the rice, drain and set aside. Heat the oil or butter in a deep pot. Saute the onions and garlic.
- Add the celery stalks and saute for a minute. Add the rest of the ingredients and allow to cook for another minute.
- Add the cooked rice and salt, lower the fire and mix well. Remove and allow to cool.