This beautiful and healthy herb-flecked rice dish is based on a heritage recipe from Belmont Estate in Grenada.
Ingredients
- Vegetable Oil 2 Tbs
- Long Grain Rice 2 cups
- Bay Leaf 1
- Fennel Seeds ½ tsp
- Water 4 cups
- Fresh Cilantro 2 Tbs, chopped
- Fresh Dill 2 Tbs, chopped
- Fresh Parsley 2 Tbs, chopped
- Fresh Mint 1 Tbs, chopped
- Fresh Basil 1 Tbs, chopped
- Fresh Chives 1 Tbs, chopped
- Salt to taste
Cook It
- Heat the oil in a Dutch oven or deep skillet and sauté the bay leaf and fennel seeds until fragrant, about 2 minutes.
- Add the rice and stir to coat with the oil.
- Add the water and bring to a boil. Reduce the heat to a slow simmer, cover the pot and cook for 15 to 20 minutes, until the rice is tender and the water has been absorbed.
- Remove the bay leaf and stir in the chopped herbs. Season to taste with salt.
