Herby Rice
Herby rice - this delicious green rice salad with pistachios is fresh and vibrant tasting and is packed with fresh herbs. It is naturally vegan and gluten-free and is perfect as a side dish or as part of a buffet.
Servings 6 people
Ingredients
- 400 g (2 cups) basmati rice
- 650 ml (2 + ¾ cups) vegetable stock
- 30 g (1 oz) parsley
- 30 g (1 oz) coriander (cilantro)
- 30 g (1 oz) mint or basil
- 20 g (¾ oz) dill
- 1 clove garlic (peeled)
- 1 Tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon salt
- 90 ml (6 Tablespoons) extra virgin olive oil
- 4 spring onions (scallions)
- 75 g (½ cup) shelled pistachios
- 60 g (2 oz) rocket
- black pepper
Instructions
- Rinse and drain the rice well then place the rice and stock in a large pan. Bring up to a simmer then cover and cook over a low heat for 10 minutes. Switch off the heat (do not remove the lid) and leave to sit for 10 more minutes.
- Meanwhile, place the parsley, coriander, mint or basil, dill, garlic, lemon juice, cumin, salt and olive oil in a blender, ideally a high powered one with a tamper tool.
- Blend until smooth, stopping to scrape down the sides as needed.
- Slice the spring onions thinly and roughly chop the pistachios.
- Mix the herb paste into the cooked rice along with the chopped pistachios, spring onions, rocket and a good grinding of black pepper. Serve ideally right away.