Serve the herb-flecked rice topped with shrimp, fish, or chicken, or keep the meal vegetarian, and add sauteed spinach or chard, cherry tomatoes, or pan-fried tofu.
|Salt and pepper, to taste|
|2||cups long-grain brown rice|
|1||cup chopped pecans, almonds, or pistachios|
|1||clove garlic, finely chopped|
|1||cup packed fresh flat-leaf parsley|
|½||cup packed fresh mint or basil leaves|
|¼||cup lemon juice|
|2||teaspoons honey or agave nectar|
|¼||cup olive oil|
1. Bring a large saucepan of salted water to a boil. Add the rice (the water should cover the rice by at least 3 inches) and cook, uncovered, at a gentle boil for 35 to 40 minutes or until firm-tender. Drain in a fine-mesh sieve or colander but do not rinse. Transfer to a large platter.
2. Meanwhile, in a skillet, toast the pecans, almonds, or pistachio nuts, shaking the pan constantly, for 5 minutes or until aromatic.
3. In a food processor, pulse the garlic, parsley, and mint or basil until chopped. Add the lemon juice, honey or agave nectar, salt, and pepper. Work until thoroughly combined. Add the oil and pulse to blend fully. Add the scallions and pulse briefly until combined.
4. Add the herb dressing to the rice and stir to coat it all over. Divide among bowls and sprinkle with nuts.
Lisa Zwirn. Adapted from “The Heart of the Plate”