6 servings
4 cups just-cooked basmati or jasmine rice
Herb Seasonings
1 ½ cups minced scallion greens
1 ¼ cups fresh dill sprigs, rinsed, drained, blotted dry, and chopped
1 cup fresh cilantro leaves, rinsed, drained, blotted dry, and chopped
2 ½ tablespoons fruity olive oil
1 ½ teaspoons salt, or to taste
3 tablespoons fresh lemon juice (optional)
Remove cooked rice from the heat and immediately combine with the Herb Seasonings. Fluff the cooked rice lightly with a fork to separate the grains and mix the seasonings evenly. Cover and let stand for 10 minutes. Serve warm, at room temperature, or cold.
Variation: You can vary the type of herbs you use, depending on what’s available. Chopped fresh basil, chives, chervil, and tarragon are all excellent in place of cilantro. To add a note of freshness, add 1 cup coarsely chopped flat parsley leaves.
