Herb Rice
An easy-to-make  rice pilaf, that uses all the herbs in your garden, 
plus instructions for the best way to cook brown rice.


10 oz (300 g) rice
1 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon turmeric

2 oz (50 g) raisins

2-3 tablespoons chopped fresh herbs such as parsley,
basil, sage, oregano, rosemary or coriander

Salt and freshly ground black pepper

1 oz (25 g) chopped pistachio or cashew nuts


1. Cook the rice, and drain. (See below for detailed instructions.)

2. Heat the oil in a large pan and add the spices. Fry for 30 seconds.

3. Add the raisins, fry for another minute, then stir in the rice and mixed herbs. Season with salt and black pepper. Heat through, stirring frequently, and adding a little water if the rice starts to stick.

4. When the rice is hot, turn off the heat, sprinkle with the nuts and serve.

How to Cook Brown Rice

  1. Fill a large pan quarter full with cold water. Pour in the rice and stir it round with your hand ten or twelve times.

  2.  Drain the rice over the sink and repeat the instructions given in point 1, two or three times. (This is in order to clean the rice.)

  3.  After the third rinse, fill the pan with enough water to cover the rice by an inch and then bring it to a boil over a high heat.

  4.  Continue to cook over a high to medium heat, adding water whenever the rice starts to boil dry.

  5. When the rice is cooked (20-40 minutes depending on whether the rice is short or long grain the cooked rice should be tender, but not mushy) drain it over the sink and serve.

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