With Memorial Day just around the corner, my culinary thoughts turn to grilling season. Informal gatherings with the main course fired up on the barbecue are a source of spring-to-summer fun.
As a side dish, flavorful rice is often my choice. It can be prepared in advance and transferred to a microwave-safe dish. If prepared more than 1 hour in advance, cover and refrigerate after cooling. Then just before serving, microwave it to heat it up. Done.
Herbed Green Rice
Yield: 6 to 8 servings
INGREDIENTS
2 teaspoons fennel seeds
1 cup chicken broth plus 1 1/4 cups water
1/2 cup packed Italian parsley
1/4 cup packed mint leaves
2 tablespoons minced chives
1/4 cup packed cilantro leaves
1 teaspoon hot sauce, see cook’s notes
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 cup finely diced fresh fennel bulb
3/4 cup finely diced red onion
1/2 teaspoon salt
1 1/2 cups raw white basmati rice
1 tablespoon butter
Kosher salt and freshly ground black pepper
Cook’s notes: The original recipe called for adding 1 crumbled chili arbol when sautéing the vegetables. I prefer to use one teaspoon of Frank’s RedHot sauce to the cooking liquid in Step 2. I like it because it adds a spark of acidity and (for me) has just-right spicy heat. If you use Sriracha “rooster sauce” use 1/2 teaspoon.
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1. Toast fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and turn light golden brown. Cool. Grind in mortar and pestle, or place in small zipper-style plastic bag and pound with mallet or bottom of a pot until ground.
2. Bring chicken broth and water to a boil in medium-large saucepan. Turn off heat.
3. Place parsley, mint, chives and cilantro in blender. Add 1 cup of hot liquid and puree herbs at medium speed (cautiously hold down lid of blender with potholder). Add remaining liquid and puree at high speed for about 2 minutes, stopping to wipe down sides and lid as needed. You should have a smooth, very green broth.
4. Rinse out pot and heat it over high heat. Add oil, fennel, onion, toasted ground fennel seeds and 1/2 teaspoon salt; cook over medium-high heat for about 5 minutes, stirring often, until onion and fennel are translucent. Add rice, 1 teaspoon salt and pinch of pepper; toss to coat and cook just until rice starts to turn a very light brown. Add herb broth and bring to boil. Reduce heat to simmer. Add butter. Cover and simmer for 15 to 20 minutes, or until tender and liquid is absorbed. Turn off heat and leave rice covered for 5 minutes. Fluff rice with fork. Taste and adjust seasoning if needed.
Source: Adapted from Chef Suzanne Goin and “The A.O.C. Cookbook” (Alfred A. Knopf, $35)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
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