Ingredients
2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, chopped
1 tablespoon minced garlic
11/2 cups rice, preferably basmati
21/2 cups vegetable or chicken stock or water, or more as needed
Salt and black pepper
11/2 cups chopped fresh parsley
11/2 cups chopped fresh cilantro
3/4 cup chopped fresh chives
3/4 cup chopped fresh mint
Zest of 1 lemon
Soy sauce for serving.
Preparation
Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.
Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.
Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.
