I got this recipe from Martha Stewart's Living magazine. Although the thought of putting that much cilantro on anything does not turn me on and the thought of putting peppermint on rice is about equal in its attractiveness to me, something told me to give it a whirl. And, of course, it works. This rice is very fresh tasting, and it goes well with Asian-inspired or Middle-Eastern-inspired foods.
1 2/3 c. water
1/2 c. packed fresh cilantro
1/4 c. packed fresh mint (I used peppermint.)
2 T. minced onion
1 clove garlic, peeled
1 T. olive or canola oil
1 c. jasmine rice
1 t. salt
Purée the water, cilantro, mint, onion, and garlic in a blender until smooth.
Heat the oil in a medium saucepan over high heat. Add the jasmine rice, and stir to coat. Cook until slightly toasted, 1 - 2 minutes. Add the herb purée and salt. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes.
Remove from heat and let stand - still covered - for 10 minutes. The herbs will have floated to the top of the rice. Use a fork to evenly distribute the herbs into the rice and to fluff the rice. Serve immediately.