Saturday, June 23, 2012
I’m trying to keep a few spots open for the cilantro and parsley seeds I always toss out in the Spring, but it’s getting smaller and smaller…
Occasionally, I look in envy at my neighbors’ neat rows of well-groomed plants, but then I realize, every time I look he’s out there, bent over them. If I had that kind of time, I’d love to do the same, but what I love even more is that right now, in the midst of working and mothering and all of the other responsibilities I keep taking on, I can let chaos reign in the garden and still carry up basketfuls of delight whenever I happen to venture out there.
All of the herbal loveliness of course fits into most anything you make, but with so much of it, it’s also nice to see it not as an add-in but as the star. It certainly is in herby green rice.
1 cup (dry) rice
2 cups water
4 T olive oil
2 T butter
½ to 1 cup mushrooms, fresh or rehydrated
1 bunch cilantro
1 bunch thyme
1 bunch oregano
2 large garlic scapes
Heat 1 T of the oil. Pour in rice and stir a few times, to coat with oil and toast very lightly. Add water. Bring to a boil Cover and lower to a low simmer. Cook 30 minutes. Meanwhile, chop the mushrooms into small pieces. Saute in 1 T olive oil with salt and pepper for about 15 minutes. Mince all of the herbs and the scapes, and cut the butter into 4-6 pats. Toss the rice, mushrooms, herbs, butter, and remaining olive oil in a large bowl.