Quick-Cook Rice With Fresh Herbs

Name: Quick-Cook Rice With Fresh Herbs
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters uncooked basmati rice; 158 milliliters butter, melted; 237 milliliters chopped fresh cilantro (2 bunches); 237 milliliters chopped fresh dill (about 3 [1-ounce] packages); 237 milliliters chopped fresh parsley (2 bunches); 3 unpeeled garlic cloves; 4 green onions, chopped; 1 teaspoons ground cinnamon; 1 teaspoons ground saffron; 2 Tbsps salt; 4 Tbsps hot water, divided; 2 liters water

Quick-Cook Rice With Fresh Herbs is a gluten free and vegetarian recipe with 6 servings. One serving contains 531 calories, 8g of protein, and 21g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a rather cheap side dish. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes. A mixture of basmati rice, water, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place rice in a large colander, and rinse until water runs clear.

Ingredients you will need

Water

Rice

Equipment you will use

Colander

Combine rice, 8 cups water, and salt, and soak 2 hours.

Ingredients you will need

Water

Rice

Salt

Drain, pouring salted water into a large nonstick Dutch oven. Bring to a boil, and add rice. Return to a boil, and cook 12 minutes, gently stirring twice to keep rice from sticking to bottom of Dutch oven.

Ingredients you will need

Water

Rice

Equipment you will use

Dutch Oven

Drain rice; rinse with warm water.

Ingredients you will need

Water

Rice

Dissolve saffron in 2 tablespoons hot water. Set aside.

Ingredients you will need

Saffron

Water

Combine green onions and next 3 ingredients in a bowl.

Ingredients you will need

Green Onions

Equipment you will use

Bowl

Add half of melted butter to nonstick Dutch oven.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Drizzle with 1 tablespoon saffron mixture. Spoon about 1 cup rice over butter; top with about 1/2 cup green onion mixture, and top with garlic cloves. Repeat layers with remaining rice and green onion mixture, forming a cone shape.

Ingredients you will need

Whole Garlic Cloves

Green Onions

Saffron

Butter

Rice

Sprinkle with cinnamon, and drizzle with remaining half of butter, remaining 1 tablespoon saffron mixture, and remaining 2 tablespoons hot water.

Ingredients you will need

Cinnamon

Saffron

Butter

Water

Place a clean cotton dish towel over Dutch oven (make sure it doesn't touch the burner), and cover firmly with lid to prevent steam from escaping. Cook over high heat 2 minutes; reduce heat to low, and cook 12 minutes.

Equipment you will use

Kitchen Towels

Dutch Oven

Remove from heat, and cool 5 minutes.

Scoop rice, using a spatula, onto the center of an oval serving platter, leaving the crisp bottom intact. Gently lift crisp bottom layer with spatula, and serve on a separate plate, or crumble over rice on serving platter.

Ingredients you will need

Rice

Equipment you will use

Spatula