This is a delightful and wonderfully smelling side dish that compliments many different main dishes. It looks pretty, and smells so delicious. I found the original recipe from Martha Steward, and tweeked it to fit my own family's taste buds - and to use our garden produce
2 1/4 c. water
1/3 c. fresh cilantro, finely chopped
1/8 c. fresh mint leaves, finely chopped
2 green onions (white & green parts), sliced down the middle and chopped into semi-circles
2 cloves garlic, minced
1 TBS. olive oil
1.5 c. basmati rice
1 tsp. coarse kosher salt
Puree water, cilantro, mint, green onions and garlic in a blender, until smooth.
Heat oil in saucepan over high heat. Add rice and stir to coat. Cook 1-2 minutes until rice is slightly toasted and aromatic.
Add herb puree and salt. Bring to a simmer. Reduce heat to low, and cover. Cook for 20 minutes. Remove from heat and let stand (with cover STILL ON) for 10 minutes. Fluff with a fork and serve.