4 Reviews

Quick and easy!! This delicious rice dish will go well as a side dish with any entree! It's a winner for sure! Prepared as a participant in the Hail To The Chefs Event January 2010 in the Cooking Photo Forum.

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Seasoned Cook January 11, 2010

Such a tasty number, the perfect side dish for Soy and Ginger Fish which I made for the *Food Network Chefs* photo forum January challenge. I didn't have any of the fresh herbs, but we liked it anyway. I used about a quarter of a white onion instead of the scallions, and I really liked the pungency of the onion in there.

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Debber January 07, 2010

Such an easy dish that I can certainly see myself making this recipe a lot, so thank you, Linda. :) I used chicken stock instead of water. The flavour from the herbs and the chicken stock made this just so delicious and it would be a great accompaniment to vegetarian or meat dishes. On this occasion, we enjoyed it with Baked Caramelized Parmesan Tomatoes and Bacon Wrapped Brussels Sprouts - but for the bacon, a nearly vegetarian meal. Made for 1-2-3 Hit Wonders.

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bluemoon downunder March 22, 2009

An easy and tasty side dish. I used my rice cooker to cook the rice, and probably used about double the quantities of herbs. I had no dill, which I do love, so I used cilantro. I think this will be even better when my herbs come back in the spring.

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duonyte March 04, 2009
Ina's Herbed Basmati Rice