When the Rice Select folks offered to send me some of their Texmati rice, however, I was powerless. Texmati is one of my favorite grains and it's been a staple in my pantry for years. Grown in Texas, Texmati has the nutty aroma and chewy texture of imported basmati rice - and it's born and raised in the U.S.A. I buy both varieties. The kids like white. The grownups prefer brown. Either way, we rarely have leftovers.
I love the combination of rice, herbs, lemon and grated Romano cheese in this Texmati brown rice pilaf. I have served it at many dinner parties alongside roast chicken, grilled steak, or oven-roasted salmon. I'm pretty sure my mother made it for one of her recent dinners, too. Use any combination of herbs you like. I grab whatever looks good at the farmers' market (or, if I've been taking care of my backyard, from the garden). Parsley, chives, tarragon, savory, cilantro, garlic chives, dill, fennel leaves...it's all good.
Texmati brown rice pilaf with herbs
This sunny pilaf goes well with roast chicken, grilled steak, or any simple fish.
Ingredients1 cup Texmati brown rice2 1/4 cups chicken stock2 Tbsp olive oil3/4 cup chopped mixed herbs (parsley, tarragon, chives, savory, dill, etc.)1 lemon, juice and zest1/2 cup grated Romano cheese salt and pepper to taste
Combine the rice, chicken stock and olive oil in a saucepan. Bring to a boil, cover the pot, turn down the heat, and simmer 45 minutes. Remove from the heat and let stand 10 minutes. (Alternatively, combine the rice, chicken stock and olive oil in an electric rice cooker and cook until done.)Add the herbs, lemon juice, lemon zest, grated cheese, salt and pepper, and stir to combine. Taste, adjust the seasoning, and serve immediately.
DetailsPrep time: Cook time: Total time: Yield: 6 servings