Herbed Rice

Posted on September 5, 2012 by the farm crew
Herbed Rice
Recipe type: Side
Serves: 12

  • 3 tablespoons extra-virgin olive oil
  • 1½ cups minced onion (from 1 onion)
  • 3 cups brown rice
  • Coarse salt
  • 4½ cups water
  • 3 cups diced zucchini (from 2 zucchini)
  • ½ cup finely chopped mixed fresh herbs, such as flat-leaf parsley, dill, and chervil

  1. Heat oil in a medium sauce-pan over medium-high heat. Add onion, and cook, stirring, until translucent, about 5 minutes. Stir in rice and 2 teaspoons salt. Stir rice until coated with oil, then cook 1 minute. Add water, and bring to a boil. Reduce heat, cover, and simmer until water is absorbed, about 25 minutes. Turn off heat. Let rice stand, covered, 10 minutes.
  2. Meanwhile, bring a medium pot of water to a boil. Add zucchini, and cook until tender, about 2 minutes. Drain.
  3. Add zucchini and herbs to rice, and fluff with a fork.