Herbed Basmati Rice

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Ina since i retired 2 years ago I have used many of your recipes using fresh herbs. (I grow them now. This recipe is wonderful. I bought brown rice and just cook it 45 minutes. Though it takes a bit longer i love the nutty taste the brown rice adds. I use this recipe w/fish and Lamb a lot!
Thanks!
Mary Dale

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The rice was amazing. At first bite you think pretty good, but the next thing you know you've eaten the whole dish! Its addicting! I would without a doubt recommend this rice. Must try it!

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This recipe is so great! I am serving it tonight for the second time. I changed it up a little and made it with cilantro and scallions!

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So simple I wasn't sure I'd like it, but the outcome was very yummy. Guess it doesn't have to be complicated to taste good afterall. We had brown basmati rice instead of white, which may explain why it took a little longer to absorb the water, but other than that, great nutty flavor and I liked the herbs with the green onions very much. Served next to spicy breaded fish- was perfect complement.

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I made this rice last night with the Scallops Provencal, and let me tell you it is fabulous!! My hubby is not a rice fan, and if Itell him I was using dill in this recipe, he would have formed his opinion before he even tasted it. He devoured his first plateful and went for seconds. He isn't really a seafood fan either. The herbs are just the right balance and the basmati rice is such a great flavor. Can't wait to make it again. Thank, Ina!

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My husband and I loved this dish. The herbs gave it a really fresh, delcious taste. We'll definitely make it again as a side with other dishes.

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Instead of basmati rice (not available in North Central Montana I used regular white rice and dried dillweed (again, fresh dill not available right now in North Central Montana; those that are do not look good. Even with the changes, this was a really great recipe perfect for the delicious scallops. I'll be making it again in the future.

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Goes great with the Scallops!

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This is so easy to make and even looks fancy on the plate with all the wonderful herbs. The chopped green onion (scallions is a must it adds a fresh crunch to the warm rice. Instead of water, I boiled the rice in low sodium organic chicken broth, im sure you can use vegetable broth if you like. I make this rice dish all the time its so good! One time I even added some shredded parmesan cheese and let it melt in the steamy rice..Yum.

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I had never tried basmati rice but made it along with the provencal scallop recipe. It was wonderful! Smelled so good, tasted sweet...just enough flavor without being overpowering. I didn't have fresh dill though so used a little dried...was still fantastic.
So many nights I take shortcuts and use "quick" rice, where water and rice are equal measurements...I did 2 cups of uncooked Basmati (for just my husband and I.....we'll be eating that for a while, but that's okay...as Hubby says, we've found a new staple for the pantry! Delicious.