We ran across this lovely and simple, recipe in a Martha Stewart magazine. We love it and thought you might also!
Isn’t it beautiful?
It is so simple. Get your blender out and blend the following until smooth:
1 2/3 c water
1/2 c packed fresh cilantro
1/4 c packed fresh mint
1 garlic clove
Heat 1 T olive oil in a saucepan. Add 1 cup Jasmine rice and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add the herb mixture and 1 t salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.
That’s all there is to it!
We always double the recipe now when we make this. It’s such a nice side dish with many things and it’s fantastic added to tomato soup. I’m thinking some chopped, dried tomatoes added to it would be wonderful also.
Since I’ve found myself with an abundance of mint right now I decided to make a few batches of the puree and put them in the freezer. I can’t wait to pull this out some cold winter day and have it with a steaming bowl of roasted tomato soup…ahh the taste of summer will return!!