Basmati rice is a fragrant variety of long grain rice grown in India and Pakistan. The cooked grains of rice are long and slender, and have a nutty flavor. Basmati rice can be found in many supermarkets and in Middle Eastern and Indian markets.
I didn’t have fresh dill so I substituted green onions and added it along with the Italian parsley and tarragon. Yum!
Basmati Rice with Sweet Onions and Summer Herbs
-recipe from Bon Appétit Magazine
Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma. Makes 6 servings
1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon
Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve.