Herbed Brown Jasmine Rice


Jazz up a simple rice preparation with aromatic fresh herbs. If you use dried herbs, add them to the rice and stock at the start of the recipe. For extra texture and goodness, stir 1/2 cup of toasted almonds or pecans into the cooked rice.


1 1/2 cups brown jasmine rice
3 1/2 cups vegetable stock
1 teaspoon salt
2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried oregano)
2 teaspoons chopped fresh marjoram (or 3/4 teaspoon dried marjoram)
2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon chopped fresh Italian flat leaf parsley
1 teaspoon Snipped fresh chives


Wash and drain the rice. Place in a medium-size saucepan and add 3 cups of the stock and salt. Bring to a boil over high heat. Reduce the heat to low and simmer the rice, covered, for 30 minutes.

Add the oregano, marjoram, and thyme, and continue cooking, covered, until the rice is tender and all the liquid has been absorbed, 10 to 15 minutes. If the rice is too al-dente, add the remaining 1/2 cup of stock.

Transfer the rice to a serving bowl and stir in the parsley and chives. Serve hot.


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