Oven Slow Roasted Tomatoes

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Two weekends, 40 pounds, eight baking sheets, one major f**k-up, and, finally, success!

Even as I read and read, and read some more, about slow roasting tomatoes, there are so many different versions out there (right?), so many disparate oven temperatures, ways to cut, sprinkle, or not, drizzle, or not, remove seeds, or not, roasting times: 8-10 hours, 5 hours, 3 hours, overnight, that I finally threw up my hands and went with what I knew in my brain and heart. And even with that I had a few bumps before getting it right.

The first bump was just silly: I went to a potluck party while my first batch of tomatoes was merrily roasting away, and roasting away (albeit at 260-degrees), and roasting away (while I forgot about them) to burnt crisps. That went into the compost and the oven fan had to be left on overnight to rid the house of the burned tomato smell.

The second (and, actually, third) bump resulted in so-so variations: in a 250-degree oven for nine hours to a 260-degree oven for seven hours, with the tomatoes swimming in to drizzled on olive oil* that both versions took forever to lose enough water to package. They are packed, and in the freezer, but they are definitely second rate.

A week went by while waiting for the Saturday farmers market to come around again so I could buy another lug (20 pounds) of tomatoes, and with this batch I finally reached roasted tomato nirvana (well, my roasted tomato nirvana) and this is the version that I share with you now.

Organic slicing tomatoes from Neukom Family Farms in Willow Creek.

You will notice that I have not used heirloom tomatoes for roasting.  Heirlooms, to my palate, must be savored fresh: in salads, out of hand, in a BLT; never in the oven nor in a sauce.

Organic slicing tomatoes from Green Fire Farm in Trinity County.

These beauties - just above - are what I roasted yesterday (see top photo). They were cooled, frozen in their trays, then packed into zip-top freezer bags, labeled and, finally, put back in the freezer.

Scoop out the stem ends with a melon baller

I found that the easiest way to get rid of deep-set stems is to make a small slit near the stem with a sharp knife, then insert a melon baller and scoop around the stem. Easy peasy.

Use a sharp knife to cut the tomatoes in half crosswise. My Wusthof boning knife was the perfect tool.

Lay tomatoes skin side down on parchment-lined baking sheets.

Had I written down the steps I used last weekend they would have read: sprinkle with herbs, sea salt, then drizzle with olive oil.  But I didn't like the texture of any of the tomatoes that had olive oil so this time I decided to omit it to see if I would get a firmer, drier tomato. That, for me, turned out to be a good decision. I am much happier with the results (see up close photo below for today's batch).

As you will see below, this is more of a step-by-step instruction than a recipe. I used dried Mediterranean herbs because that's what I had on hand but if you have rosemary and thyme growing in your garden that have not succumbed to the California drought, they would be even better. Note that I did not add garlic to the mix. In my humble opinion, garlic can (and will) be added to any of the dishes I make with these tomatoes in the months to come and do not need to be added in the roasting process.

Christine's Oven Roasted Tomatoes
Ingredients:
1 20-pound lug of ripe, red, organic slicing tomatoes
Penzey's Tuscan Sunset herb blend, about 1 tablespoon per tray
Coarse sea salt, between 1-2 teaspoons per tray
Preparation:
Preheat oven to 285-degrees Fahrenheit (140.5 celsius/Mark 1).
Remove the stems from the tomatoes (see caption above).
Slice tomatoes in half crosswise then place on parchment-lined baking trays (mine are 18" x 13").  It's OK to crowd the tomatoes as they shrink in the oven.
Pinching between thumb and forefinger, sprinkle tomatoes with the dried herbs - about 1 heaping tablespoon per tray.
Again, pinching between thumb and forefinger, sprinkle tomatoes with the coarse sea salt. I used about 4 pinches for one tray.
Place the trays in the oven and slow roast for approximately four and one-half hours (4 1/2), alternating trays on the racks mid-way.
Remove trays from oven and allow tomatoes to cool entirely.
When cooled, place the trays of tomatoes in the freezer and allow to freeze for several hours or until each tomato can be picked up and not be sticky.
Pack the frozen tomatoes in single layers in zip-top freezer bags, carefully expelling as much air from the bag as possible.
Label each bag with the date and then bag again in another zip-top freezer bag, again expelling the air.
Put bags in the freezer and be prepared to relish their summery taste in soups, stews and braises over the winter months.

Cook's Notes:
It's not like I've never slow roasted tomatoes before, I have, back in 2009.  *It was the olive oil.  I couldn't get past using olive oil. And much as I love olive oil paired with tomatoes, roasting them together just didn't do it for me. The steps I've taken above result in intensely flavored, non-oily tomatoes that I know I will enjoy over the coming winter.

Copyright 2005-2014, Christine Cooks. All rights reserved

Garden Fresh Recipe for Gremolata with Meyer Lemon and Capers

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Gremolata with Meyer Lemon and Capers

Everything but the capers came from my back yard.  This is the way I love to cook (well, alright ... chop):  go outside, pick a lemon, pull a head of garlic, grab some parsley  ...   put it together and you have a bursting-with-flavors condiment that can be sprinkled on grilled salmon, a slow-cooker stew, roasted vegetables.

Please don't skip making this because you don't have a Meyer lemon tree, or parsley, or garlic growing in your garden.

Please.  Make it anyway.  It's so good.

Gremolata is a an Italian condiment traditionally made with garlic, lemon zest, and parsley.  The capers are my addition to a fairly standard recipe. Leave them out if you wish.

Garden Fresh Gremolata with Capers
Ingredients:

• Flat leaf parsley
• 1 Meyer lemon, or regular lemon if you prefer
• several cloves garlic, fresh if possible
• 2 teaspoons capers, drained
• sea salt to taste, optional

Preparation:
Coarsely chop enough parsley to measure 1-2 tablespoons.
Zest the lemon and chop to measure about 2 teaspoons
Peel and coarsely chop a few cloves garlic to measure 1 tablespoon (less if you find fresh garlic overpowering).
Finely chop the capers. Set aside.
Put the prepared parsley, garlic and lemon zest together on a cutting board and chop together until finely minced.  Don't mince so much that the ingredients become wet; you want this to be on the dry side.
Add the capers and mix well.  Adjust with sea salt if desired.
That's it!

Keep leftover gremolata in a plastic wrap-covered dish in the fridge.  Use it within a few days so it doesn't get sad. :-(

Copyright 2005-2012, Christine Cooks. All rights reserved

Fennel Blossom and Lemon Balm Ice Cream with Absinthe

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Tucked into a corner of my vegetable garden you will find fennel and lemon balm growing in perfect harmony.

See them back there at the far end of the greenhouse?  Nice, huh?

Not long ago I was out picking the peas that reside next to this duo when the combined perfumes of the blooming fennel and sun-warmed lemon balm gave me a notion; I plucked a fennel blossom and chewed on it while holding a crushed lemon balm leaf to my nose.  Okay!  That works.

Tanna, this is for you!

Biting into tiny buds of fennel is like tasting sweetly floral licorice, one with which the lemon astringency of the balm plays nicely.  Ice cream was already a no brainer, I just had to find something to give it a little boost - you know, out of the garden so to speak.

Absinthe or, in its absence, Pernod (which you can buy in tiny bottles for just this occasion), - but really I don't want you to run out and buy absinthe for all of the several teaspoons you will use in this recipe, unless you really need to replenish your absinthe and if so, then go right ahead - was the kicker-upper I needed.

Ahhh, icy cold herbal perfume with a touch of hooch (thank you, Miles!).

Herewith is my notion:

Fennel Blossom and Lemon Balm Ice Cream with Absinthe

Using sharp kitchen scissors, snip the flower buds from their tiny stems.
Do this over a bowl as the buds tend to fly around when released.

Gently bruise the lemon balm leaves just before steeping them in the milk.

While the buds and balm are steeping, whisk the egg yolks, sugar and salt.

Strain the milk through a double-mesh sieve,
push on the herbs with the back of a spoon to extract all the flavors.

Mmmmm. Absinthe. But just a touch. (Thank you, Miles!!)

Eggs from my sweet hens have deep orange yolks.

Enjoy!

Fennel Blossom, Lemon Balm Ice Cream with Absinthe

Christine's original recipe

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Ingredients:

2 tablespoons fresh fennel flower blossoms, snipped from about 3 large umbels

1 cup tightly packed fresh lemon balm leaves, lightly bruised in a mortar and pestle

2 cups milk (can be whole or 2%)

1 cup heavy cream

4 large egg yolks

1/2 - 2/3 cup sugar (I used 1/2 cup, you might like it sweeter)

pinch sea salt

1/2 to 1 tablespoon absinthe or Pernod (depending on your taste; optional)

Preparation:

• Place fennel blossoms, bruised lemon balm leaves and milk in a medium saucepan over medium heat.  Heat until milk forms small bubbles around the edge of the pan and steam begins to lift from the surface.
• Remove the pan from the heat source, cover and let sit for at least 20 minutes to steep the herbs and extract their flavors.
• While the herbs are steeping in the hot milk, whisk the eggs with the sugar and salt until well blended and the sugar begins to dissolve.  Set aside.
• Strain the milk through a double-mesh sieve to remove all remnants of the herbs, pushing on the herbs to extract all of the milk and good flavors.
• Rinse the saucepan and add the strained milk back into it.  Heat gently on low.
• Whisking constantly, pour about 1/4 of the milk into the eggs.  Now pour the tempered eggs back into the milk and heat gently, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and you can leave a track through it with your finger.  Do not let the mixture boil or it will curdle.
• Pour the mixture into a glass or ceramic bowl and let sit for about 10 minutes to cool slightly.
• Stir the absinthe and cream into the milk-egg custard, mix well.
• Cover the bowl and refrigerate 4 to 6 hours, overnight is best, or until the mixture is very cold.
• Process in your ice cream maker according to the manufacturer's directions.

This ice cream may be soft served straight from the machine but will be better if placed in a lidded container (put a piece or wax paper or plastic wrap over the ice cream before placing the lid on) and frozen for at least an hour.

Fennel and lemon balm grow fast and tall in my coastal northern California garden once temperatures warm and days get longer. My garden soil is amended with a mixture of well-composted, organic horse and chicken manure and composted vegetable matter.  It drains well which is a must for these herbs.

Want to grow fennel and lemon balm in your garden? Try these links for growing tips and seed information:
For fennel - http://www.heirloom-organics.com/guide/va/guidetogrowingfennel.html
For lemon balm - http://www.heirloom-organics.com/guide/va/guidetogrowinglemonbalm.html

Copyright © 2005-2012, Christine Cooks. All rights reserved

Recipe for Sautéed Carrots and Mushrooms with Thyme and Champagne-Creme Fraiche Sauce

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Show of hands, please:  Who doesn't like carrots?  I'll bet not many of you.

Carrots are such an integral part of my cooking repertoire - I use them as the base ingredient for so many dishes, from soups to stews, sautés to braises, salads, slaws and desserts - I rarely think about them as a star in their own right.

A delicious side, especially in winter, I started making this several months ago - playing with the enhancements - never once considering it for its own post.  Silly me.  I've fixed that now.

Such a simple recipe - the process takes just 20 minutes tops - but you will need some special ingredients before you begin:  fresh chopped thyme, creme fraiche and champagne.

And before you sigh and say why not just use dried herbs white wine and sour cream? you're gonna have to trust me.  I've been there, done that, and this, this is the recipe that wins - hands down.  So play around if you want, but don't say I didn't tell you.

It's so easy to make creme fraiche. The recipe is here.

Not just any champagne will do either.  I tried all sorts of dry white wines and a brut Champagne in previous interations of this dish, but the Korbel Sec that was brought as a gift to my belated birthday dinner, and didn't get finished that night (it's not to everyone's taste), is the perfect base for the sauce that lightly coats the vegetables.

Sautéed Carrots and Mushrooms with Thyme and Champagne-Creme Fraiche Sauce
Christine's original recipe
(print recipe)
Ingredients:
8 medium carrots, peeled and cut thinly on the diagonal
10-12 medium cremini mushrooms, brushed and sliced
1 full teaspoon chopped fresh thyme
1 teaspoon clarified butter or ghee
1/3 cup champagne - sec, not brut (see Cook's Notes)
1 tablespoon creme fraiche
kosher or sea salt (optional) and freshly ground pepper to taste
Preparation:
Place the ghee in a heavy skillet over medium-high heat.
When the ghee has liquified, toss in the carrots and sauté for several minutes.
Add the chopped thyme and stir.
Toss in the mushrooms and gently stir to mix them into the carrots.  Sauté for 5 minutes or so until the carrots are almost done and the mushrooms have softened and released their liquid. Adjust the heat so the vegetables don't burn.
Add the champagne stirring constantly until most of it has evaporated. You may have to turn the heat to high to achieve this quickly.
Stir in the creme fraiche. Lower the heat to medium-high and keep stirring until the sauce thickens, a minute or so, and coats the vegetables.
Remove skillet from the heat and stir in a few grindings of black peppercorns.  (You can add salt if you wish, but I found the dish just fine without.)
Serve hot.
Enjoy!

~ Confused about Brut, Extra-Dry, Sec and demi-Sec?  Click here for definitions.
One needn't go out and buy a really expensive sec champagne, but make sure you like it before adding it to your food.

Other carrot recipes you might like from this blog:

http://christinecooks.blogspot.com/2008/09/roasted-autumn-soup-with-potatoes.html

http://christinecooks.blogspot.com/2006/02/chicken-breasts-on-bed-of-leeks.html

http://christinecooks.blogspot.com/2010/11/flame-charred-red-pepper-soup-with.html

http://christinecooks.blogspot.com/2006/10/best-black-beans.html

Carrot recipes from other bloggers:

http://simplyrecipes.com/recipes/roasted_baby_carrots/

http://kalynskitchen.blogspot.com/2010/04/recipe-for-maple-glazed-roasted-carrots.html

http://kblog.lunchboxbunch.com/2009/02/recipe-vegan-carrot-ginger-soup-two.html

http://www.101cookbooks.com/archives/carrot-and-fennel-soup-recipe.html

Copyright © 2005-2011, Christine Cooks. All rights reserved

We Will Return You to Your Regularly Scheduled Program . . .

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. . . when I return in a few weeks.

I know.

Just when I start rubbing my hands together, thinking Summer!  I'll have more time to cook, more time to

invent recipes, more time to blog . . .

Then I leave.  Then I come home for

all of one day, 

then I leave again.

I'm a bad blogger.

Sigh.

The recipe that goes with the photos will be revealed when I return. It's a fun way to grill fish.

See ya.

Copyright © 2005-2010, Christine Cooks. All rights reserved

Christine's Recipe for Potato Leek Soup with Uncured Ham, Marjoram and Thyme

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When I stopped eating wheat, I lived mostly on vegetables, leafy greens, eggs and fruit, with the occasional piece of fish or shellfish thrown in for protein. A good four months went by before I ventured into trying wheat-free substitutions such as rice and potatoes.

I found that I can eat potatoes with no marked change in weight (leave out the butter and sour cream!). Nor did I experience that heavy, bloated feeling that comes with eating wheat.

And although I don't eat them regularly, I don't fear them like I used to - all that high-glycemic starch - and have found out that they are a nutritious, high antioxidant (red and purple ones especially) addition to a wheat-free diet.

So in celebration of the potato, I offer a hearty, warming soup that is so easy to make you practically can do it blindfolded, although I would not suggest you do so unless your knife skills are at Samurai level.

One hour, from start to finish, this soup was the perfect main course for a chilly night, watching a wonderful old movie with our friends Robert and Simona.

Popcorn was the first course, but that's for another post...

Potato Leek Soup with Uncured Ham, Marjoram and Thyme
Christine's original recipe
Ingredients:
6 cups quartered small potatoes (a mix of red and yellow work well)
6 cups chopped leeks, white and pale green parts only
4-5 long stems fresh marjoram
3-4 stems fresh thyme
6 cups chicken stock, preferrably home made (use low sodium if store bought)
1 heaping cup cubed applewood smoked, fully cooked, Niman Ranch uncured ham (optional, but really good)
Kosher salt and freshly ground black pepper
small amount of olive oil for the pan
1/2 cup dry white wine
Preparation:
Add the chicken stock to a large soup pot and heat over medium flame.
Add the potatoes, bring to just under a boil then lower the heat to a simmer.
Toss the herbs, stems and all, into the soup pot and push them into the stock with a spoon.

Meanwhile, sauté the leeks in olive oil over medium heat in a large, heavy skillet (I use cast iron), tossing with tongs to keep them from burning, until they are softly cooked and slightly caramelized, about 8 minutes.

Scrape the leeks into the soup pot and return the skillet to the flame.

Deglaze the skillet with the white wine, scraping up any browned bits, then pour it all into the soup pot.

Simmer the soup, partially covered, until the potatoes are tender and the herby smells fill your kitchen, bringing hungry folks in to see what's cooking.

When the soup is done, remove the herbs with tongs and strip the leaves from the stems, tossing the leaves back into the pot. This is a rather messy job, but worth it in the end.

Remove the pot from the heat and, using a potato masher, mash the contents until they thicken the stock but still retain some shape.

Put the soup over low heat, toss in the ham cubes to warm.

Serve and enjoy.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Sun Dried Tomato Spread with Kalamata Olives and Toasted Almonds

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I stole this recipe.

(I've done it before.)

Actually, what I did was figure it out from the ingredients listed on the container. Did a darned good job of it too (yes, I'm sayin' so), not having proportions and all.

So, is that stealing?

Maybe so. Maybe not.

All morning I tried to find a web site for the local producers of Paolo's Antipastos by Hasta Be Pasta, but they don't seem to have one which is a bummer because I'd like to give them credit.

At any rate, here is my iteration just in time for outdoor lounging on the deck, sipping a glass of dry rosé and nibbling on noshes while a warm, almost-summer breeze ruffles your hair and the grill is waiting to do its duty for dinner.

This sunny spread takes about 2 minutes to whip up in the food processor and is a wonderful accompaniment to rustic artisan breads. Have your ingredients assembled and ready to go, and don't forget to toast those almonds; it makes a difference.

Sun-Dried Tomato and Kalamata Olive Spread
Preparation and ingredients proportions by Christine, lifted from the ingredients list of Paolo's Antipastos
Ingredients:
1 and 1/2 8-ounce jars (about 1 heaping cup, packed) sun dried tomatoes in oil, drained
1/2 cup pitted kalamata olives
Juice from 1/2 of a large Meyer lemon
Fresh rosemary, thyme and oregano, chopped (see Cook's Notes)
1/4 cup toasted slivered almonds
Olive oil if needed
Preparation:

Place the sun dried tomatoes, kalamatas, lemon juice and herbs in a food processor and pulse several times until a it becomes a chunky, spreadable consistency.

Add the almonds and pulse just until they are broken up but visible.

You can thin the spread, if desired, with a drizzle of olive oil now, but I didn't need to.

That's it. Get out your antipasto tray; load it up with great cheeses, good bread, salami and cornishons and get out to the deck. Don't forget the wine.

Cook's Notes:

> I picked the herbs fresh from my garden. When chopped, had about 1 tablespoon each of the rosemary and oregano and about 1/2 teaspoon thyme. You should feel free to use whatever herbs you have on hand that will go with tomatoes, which is the dominant note in this spread.

> I experimented with making this spread earlier this spring, using up the remainder of my slow-roasted tomatoes that had been in the freezer since last fall. It worked very well and I was proud to have a spread that was made with mostly locally grown ingredients. This time, lacking said tomatoes, I used a product made in the Napa Valley, not too terribly far from my kitchen. It made a very good spread, but if you're lucky enough to put up your own sun dried tomatoes, so much the better.

> This recipe made enough spread to fill two 5-ounce containers.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Scrambled Eggs with Herbs

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Not just any eggs... these come from my own free-range hens who are currently sleeping in the greenhouse but who will be moving just as soon as the chicken house is finished.

And not just any herbs... these herbs are field-grown in France, flash frozen within hours of harvest and are available here in the States from Darégal, a company with roots going back more than 100 years in the Darbonne family of Milly La Forêt.

Those who know me might wonder what I'm doing promoting frozen herbs in a container when I'm such a proponent of growing one's own or at least buying them fresh from local farmers markets. It's true, what I just said: growing herbs is easy, healthy, and very satisfying, especially when you can chop them, fresh-picked from your garden or windowsill, and sprinkle them on your scrambled eggs, or in your pasta sauce. But I also know that not everyone has the wherewithall to grow their own herbs. And not everyone is near a farmers market. And not everyone can afford to buy a $5 bunch of fresh herbs only to put a tablespoon of them in a recipe and then watch the rest slowly become so forlorn as to be quite inedible. I know I can't.

I've just had a most delightful conversation with Charles Darbonne, great-great-grandson of Armand Darbonne who started the herb business in 1886. Charles is the U.S. representative for Darégal, and after talking with him for quite some time, I decided to write about this convenient line of fresh frozen herbs for the home kitchen.

Darégal offers finely-chopped single-note herbs like parsley, dill, basil, oregano and cilantro, all to be kept in your freezer between uses, but it is the blends that speak to me. The Italian Blend has a mix of finely chopped red onion, flat-leaf parsley, basil, garlic, oregano and thyme. I used a heaping teaspoon for six eggs in this scramble. The Original Blend is made up of basil, onion, oregano, garlic, rosemary and thyme and is delicious in stews and braises.

Seems to me if you're in a hurry or don't have fresh herbs on hand, chopping such a small amount of herbs, to say nothing of peeling and mincing a tiny bit of red onion, to say nothing of going to the market and purchasing the bunches it would take to make up that heaping teaspoon, makes the convenience-in-a-container worth it right there.

Don't get me wrong. I'm still a very strong advocate for growing your own herbs and think everyone should give it a try. But the fresh taste and convenience of Darégal Gourmet Herbs is worthy of your freezer pantry when you need fresh herbs in a hurry.

Scrambled Eggs with Herbs

Christine's original recipe

Ingredients:

1 teaspoon butter

6 fresh large to X-large eggs

2-4 tablespoons water

pinch kosher salt or sea salt

1 heaping teaspoon Darégal Gourmet Herbs Italian Blend

Preparation:

Heat a heavy skillet over medium heat. When hot, add the butter and turn the heat to medium-low.

Crack the eggs into a large bowl and gently beat with a fork until the yolks and whites are just blended.

Add water and salt and beat gently to mix thoroughly.

Add the herbs, allow to sit for a minute to soften then beat gently to incorporate.

Pour the egg mixture into the skillet and allow it to cook, undisturbed, for 1 minute.

Using a wooden spoon, begin pushing the egg mixture from the sides of the pan into the middle, allowing the uncooked egg to flow into the space provided. Do this slowly and gently. Allow the eggs to cook for 15 seconds between pushing them toward the middle.

Continue to push the cooked eggs toward the center of the pan until they are all softly cooked with a glossy sheen. Be careful, once that sheen is gone, you've overcooked your eggs.

Remove the pan from the heat and allow to set for an additional 10 seconds.

Spoon immediately onto warm plates, garnish with freshly cracked black peppercorns and serve with your favorite toasted bread and a few strawberries.

Cook's Notes:

You will be able to read about my hens, and the rooster, whose name is Butthead most of the time, and the chicken house on my garden blog soon. I'll leave a link here when it's up.

Happy chickens make wonderful eggs with hard shells and deep orange yolks.

Copyright © 2005-2009, Christine Cooks. All rights reserved

Green Low Glycemic Rice with Cilantro

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Son Jeff came to visit us for 10 days in February and told me about an outstanding rice dish he had recently made. It sounded so delicious and so different from any rice I'd had that we decided to try to replicate it and this is what we came up with. And because I used Uncle Ben's Converted Rice, it's low glycemic to boot. I made it again later using a brown rice medley I'm fond of and it was equally delicious. So if you don't have to watch your intake of starches, go for whatever rice you desire.

I'm so very lucky to have both cilantro and parsley growing in my garden - still! They've been there all winter long through snow and heavy frost, refusing to give up. A lot of cilantro is used for this dish, imparting a beautiful green color (to say nothing of the flavor) just in time for St. Patrick's Day. The fresh lime juice adds sparkle and zip. Adjust it to your liking. Trust me, if you like cilantro, you're going to love this.

Green Low Glycemic Rice with Cilantro
With thanks to my son Jeff
Ingredients:
1 cup, packed, coarsely chopped cilantro
1/2 cup, loosely packed, coarsely chopped flat leaf parsley
1 large onion, peeled, cut into eighths
4 cloves garlic, peeled
1/2 cup, scant, fresh lime juice (2 large limes)
2 cups water
1 teaspoon kosher salt
A few grindings of good black peppercorns
1 1/2 cups Uncle Ben's converted rice or a rice of your choice
Preparation:

Place the cilantro, parsley, onion, garlic and lime juice in a food processor and buzz until finely blended.

Add the water, salt and pepper and pulse until blended. Yield is about 3 cups liquid.

If using a rice cooker:

Place the liquid in the rice cooker and stir in the rice. Place the lid on the cooker and turn on. The rice is done when the cooker turns off. Give the rice a stir to blend the herbs and let sit with the lid off for about 10 minutes before serving.

If using a saucepan on the stove:

Place the liquid in the saucepan and bring to a boil on high heat. Stir in the rice, cover with a lid and lower the heat to simmer. The rice will take 20-30 minutes to cook for the Uncle Ben's, longer for brown rice.

Suitable for vegans and vegetarians as well as all rice lovers!

Looks good enough to drink, doesn't it?

Copyright © 2005-2009, Christine Cooks. All rights reserved