Rice Pilaf with Herbs

Ingredients

• Basmati rice 200g
• Olive oil 2 tbsp
• Small onion, finely chopped 1
• Garlic cloves, minced 2
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Vegetable broth 450ml
• Fresh parsley, finely chopped 30g
• Fresh mint, finely chopped 15g
• Salt, to taste
• Black pepper, to taste

Method

1. Rinse the basmati rice thoroughly under cold running water until the water runs clear. Drain well.
2. Heat the olive oil in a medium saucepan over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent, but not browned.
3. Add the minced garlic, ground cumin, and ground coriander to the pan. Cook for 1 minute more until fragrant, stirring constantly.
4. Add the drained rice to the saucepan and stir well to coat the grains in the onion and spice mixture. Cook for 1-2 minutes, stirring, to lightly toast the rice.
5. Pour in the vegetable broth, add salt and pepper. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 12-15 minutes, or until most of the liquid has been absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
7. Fluff the rice gently with a fork. Stir in the chopped fresh parsley and mint. Taste and adjust seasoning with salt and pepper if needed.
8. Serve hot as a delicious side dish.