Thursday, September 29, 2011
1 cup uncooked long-grain white or Basmati
1 3/4 cups water
3/4 teaspoon salt
3 tablespoons butter
2 tablespoons dried parsley
2 tablespoons dill
3 green onions finely diced using white and green parts
pinch of black pepper
1/4 cup lemon juice
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Add a little more water if needed. Turn off the heat and allow the rice to sit covered for 5 minutes.
Add the parsley, dill, green onion, lemon juice and pepper. Fluff with a fork, and serve warm.