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Herbed Basmati Rice Salad

Herbed Basmati Rice Salad

serves 4

This is a great alternative to potatoes as a side dish. It is interesting and unique. It is great for a

buffet because it is served at room temperature. Alternatively, it can be made vegetarian by

substituting vegetable stock for the chicken stock. It will be a darker color and take on a different

flavor, but is equally delicious! Make it vegan by leaving out the cheese!

(It is pictured/videoed using vegetable stock. It will be a creamy color using the chicken stock.)

2 teaspoons olive oil

1 cup uncooked basmati rice

1 garlic clove, minced

1 cup water

1 cup low sodium chicken broth

1/4 teaspoon salt

1/4 cup chopped green onions (white and green parts)

1/4 cup pine nuts, toasted

3 tablespoons grated fresh parmesan cheese

1 tablespoon chopped fresh basil

1 teaspoon chopped fresh thyme

s/p

Heat olive oil in skillet over medium high heat. Add rice and garlic to pan and saute 2 minutes

until rice is coated with oil and lightly toasted. Add water, broth and salt and bring to a boil.

Reduce to a simmer, cover and simmer for 15 minutes or until liquid is absorbed and rice is

tender. Remove rice from heat and cool slightly. Place rice in large bowl and add onions, pine

nuts, cheese, basil, thyme and s/p to taste. Add more olive oil if desired. Serve at room

temperature.