Six-Herb Rice

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Six-Herb Rice

 

1 bunch basil

8 sprigs rosemary

8 sage leaves

16 sprigs fresh thyme

8 sprigs Italian parsley

1 sprig lemon balm 1/2 tsp. salt

1/2 tsp. freshly ground black pepper

zest of 2 lemons

1 cup extra-virgin olive oil

3 cups rice

 

Wash all the herbs (discard stems and stalks); combine with the salt, pepper,

and zest of 1 lemon in a food processor. With the motor running, add half of the

olive oil; process until smooth. Pass through a fine strainer; stir in the

remaining olive oil. Refrigerate 48 hours. Bring to room temperature; whisk in

1/4 cup of warm water. Bring a large pot of water to a boil and cook the rice

until it is al dente with the remaining lemon zest and salt to taste. Drain;

stir in the herb sauce. Serve hot. Serves 8.

 

 

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