Herb – loaded rice, version 2

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Last Friday, I had a bad craving for a “fried” meal. It happens. You stay away from something you used to enjoy eating and, at some point, you get a craving. I’m no angel so I’m not exempt from this very human weakness. And I admit it — that’s why I’m learning to bake with substitutes so I don’t have to give up the cakes and cookies and pastries. So, I wanted something fried for lunch. I had thawed a 250-gram salmon fillet overnight in the fridge and I knew I was going to fry it and eat half of it for lunch. And some eggplants too. But I didn’t want to cheat so badly (just a little?) so I fried both the fish and the eggplants in olive oil.

Rice with fresh dill, cilantro and tarragon. Served with salmon and eggplants.

Thing is, there was still some olive oil left in the pan after the salmon and the sliced eggplants were done. That leftover oil had been flavored with the salmon and… why waste it? I remembered the herb-loaded rice from long ago and decided I’d do it again — this time, using a different combination of fresh herbs. What did I have? Lots, actually. Most of the herbs had been replanted in pots so I can bring them when we move. But there are still lots growing directly in the soil. Why not consume them during our last few days in this house?

The recipe. For every cup of cooked rice, you will need:

1 tsp. each of chopped fresh tarragon, dill and cilantro
1/2 tsp. of grated garlic
1/4 tsp. of salt
1 tsp. (or so) of olive oil (I used extra virgin because that’s what I had)

Heat the olive oil over low heat. Add the herbs and garlic and cook until fragrant, about one minute to a minute and a half. Turn up the heat to medium, add the cooked rice (doesn’t matter if it’s warm or cold so long as it isn’t watery or sticky), sprinkle the salt over everything and toss until the herbs are nicely distributed among the rice grains. If using cold rice, you’ll have to cook a little longer to make sure it is heated through.

And that’s it! The eggplants and salted salmon may be “plain” but served with herbed rice, the meal becomes more exciting.

June 23, 2008  Print This Post   
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Comments

5 Responses to “Herb – loaded rice, version 2”
  1. Nina says:
    June 23, 2008 at 7:47 am

    Hi Connie!
    Have you tried sprinkling the fried salmon fillet with lemon juice just before you take it out of the fry pan? I just love the salmon oil, salt, pepper and lemon juice mixture that’s left on the pan and my family use it like a sauce to spoon over the rice as we eat the salmon.

    Reply
  2. Connie says:
    June 23, 2008 at 11:40 am

    Oh, my, that sounds delicious! Especially the part about spooning the mixture over the rice. :)

    Reply
  3. soloops says:
    June 23, 2008 at 3:17 pm

    Ms. Connie,

    Any guilt after eating this wonderful dish?

    Hehe, just teasing.

    Reply
  4. Connie says:
    June 23, 2008 at 9:46 pm

    Wala ah. LOL Only the feeling of total satisfaction hehehehe

    Reply
  5. marski says:
    June 24, 2008 at 11:48 pm

    hi connie,

    i suddenly acquired a bad craving for salmon after reading your entry. i seasoned my salmon fillet with a little salt, lots of garlic powder and freshly ground pepper and a pinch of dried thyme (thyme is heavenly for seafood). then i also added juice of 3 small limes, a tablespoon of worcestershire sauce and drizzled it with olive oil. i actually pan fried it with a brushing of sunflower margarine in the pan and it was just awesome.

    Reply
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