Ingredients
Scale
- 1 tablespoon butter or marginine
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 3/4 cup uncooked basmati rice (I also love to use my favorite Nishiki rice as a substitution. If you use Nishiki, follow the rice to water ratio on the package)
- 1 1/2 cups water
- 1/2 teaspoon salt
- 1/4 cup thinly sliced green onions (go for 1/2 cup if you really want a punch!)
- 2 tablespoons chopped fresh basil leaves
- 1 1/2 teaspoons minced fresh thyme
- 1/4 cup freshly grated Parmesan or Pecorino Romano cheese
Instructions
- Melt butter or margerine with olive oil in small saucepan over medium to medium-high heat.
- Add garlic and saute for 1 minute. You don’t want the garlic to burn.
- Add rice and turn heat up to high. Stir well until rice has soaked up butter and oil.
- Add water and salt. Stir. Bring to a boil.
- Once boiling, cover and reduce heat to medium low. Simmer for 20 minutes or until liquid is absorbed. If your water starts sputtering out of the lid, your heat is too high.
- Remove from heat and let cool for a few minutes. This is so the basil won’t start cooking once you add it to the hot rice.
- Once it has cooled for a few minutes, stir in green onion, basil, thyme, and cheese.
- Taste. If it needs more cheese, salt, or herbs, add them at this time.
Notes
You always want to taste your rice before serving. Sometimes your herbs may not have a lot of flavor if it isn’t their “season” and can taste a little bland. If this happens, just add a little more of that herb or overcompensate with some extra cheese or a little salt.
