- Most Helpful
- Highest Rating
I have to start by saying that I didn't follow the method at all, just used the ingredients. I can't seem to get rice correct on the stove, especially since I cook for one, so I use a fuzzy logic rice cooker. I cut the onion, garlic and herbs by four, and used 3/4 cup rice plus 7/8 (or a bit more) homemade chicken stock. I started by sauteing the rice in oil (in the cooking bowl), then adding most of the onion paste and cooking that for a minute or two. Then I added the stock, closed the lid, and let it go until the cooker stopped. Perfect! The smell as it cooked was heavenly, and the finished dish did not disappoint. I didn't need to add any salt, as my stock was salty enough. I'll definitely make this again, it was easy and wonderful! Made for ZWT7- Emerald City Shakers
This rice was a great change up - we loved the flavours from the onion mix, an extra step but well worth it. I would recommend to use either parboiled or basmati rice instead of long grain, as the rice turned sticky, but I only used 2 tsp of oil so perhaps this was the reason for the stickiness. Nevertheless, we really enjoyed this dish! Made for ZWT 7 - by Food.Commandoes
Very flavorful and easy to make. I liked that you puree the onions and herbs before adding it to the rice; it is easier to get the family to eat it without them finding "chunks". I did wash the rice before hand to get some of the starch off and also decreased the garlic to 4 large cloves. Will make this again. Made for I Recommend Tag.
i halved the herbs ingredients only because my husbands not to big on that kind of stuff. But other than that, i cooked the rice like i normally do, instead of doing the 2 cups of rice and 3 cups of broth. Anyways.....i love this recipe
I followed the recipe exactly and this worked out very well. Very tasty rice that cooked perfectly. I used it to accompany my Very Quick Butter Chickpeas (Vegetarian Butter Chicken!), we found they went extremely well together, tons of flavour, and I will definitely make this again. Thank you, Midwest Maven!
Great recipe, very tasty rice. I used basmati brown rice so I increased the broth to close to 4 cups - it worked out well. I was a little short on the amount of basil so I chopped it and added it in at the end. This does make quite a bit, I'd say more like 6 servings as a side. But leftovers will be fantastic! Made during ZWT7.
Really a nice change of pace from plain old rice. It sort of tasted like pesto was added to the rice. I found I only had 1 cup of long grain rice, so added 1 cup of long-grain basmati rice. This worked out just fine, although this ended up cooking for about 27 minutes. The rice came out perfectly and tasty. Thanks for sharing. Made for ZWT7 by a Hot Pink Lady.
I cut the recipe in half and that made two VERY LARGE servings. This had just a bit too much garlic for us, but the parsley and basil were just right. I will cut the garlic down next time. Recipe is well written and easy. Made for ZWT 7.
Midwest we enjoyed this rice so much. My picky dh ate his plate and finished off the rice on mine, high praise indeed at my house. The rice was so flavorful, loved the onion pesto addition. I served this with Pollo Encebollado for a truly incredible meal. Thank you so much for sharing.