Rice with Parsley and Mint
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Easy and Quick

Because this preparation is so simple it lends itself as an accompaniment to a variety of dishes.  Chop the herbs as the rice cooks and you can quickly stir them in at the end.  I like to serve this rice, un-traditionally, with Steak Pizzaioli.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 15 minutes

1 cup short grain rice (Arborio), rinsed well in a strainer

1 1/2 cups water

1 1/2 tablespoon unsalted butter

1/2 teaspoon salt

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

Put the rice, water, butter and salt into a heavy, 2-quart saucepan with a tight fitting lid.  Bring the water to a boil over high heat, stir, and then reduce the heat to low and cover.  Cook until tender and the water absorbed, about 12 minutes.  If the rice is slightly hard, add 1/4 cup more boiling water and cook covered until done.  Stir in the parsley and mint and serve immediately.

Variation: 

Note: 

if you have time, let the rice steep and become more flavorful for 10 minutes before serving.  Before steeping put a paper towel between the pot and lid to absorb the steam instead of letting it drip back into the rice.

Posted: 12/28/2006

Referenced Recipes:

Steak Pizzaiola