When I think of parsley, I think of chicken soup and what a delightful flavor fresh parsley adds to it. But a few cuts of parsley can perk up other dishes–even a simple side dish of rice. Toast your rice briefly in a lttle olive oil (a little brown rice or wild rice will add a nutty flavor), cook it till done, then toss in some parsley just before serving. You can also add a handful of nuts. If you’re a vegetarian, you can serve it as a main course. For more details of a recipe for wild rice and parsley, check out this one in the New York Times, which calls for cashews as the final touch.
Posts Tagged ‘parsley’
Parsley can perk up rice
Monday, July 27th, 2009Mint, parsley and tabouleh time
Tuesday, June 2nd, 2009
My mint has returned in full force. It’s the herb that keeps giving. A few years ago, when I asked a friend for a cutting, he gave me one. When I looked at him as if he were being a bit ungenerous with the mint, he warned me: put this in the ground, then stand back. Indeed. It is threatening to take over the whole herb garden. But it is a key ingredient for a tabouleh recipe I got from a Lebanese friend. Frankly, I can’t get enough of the stuff.
My parsley is also coming back. I just had one plant that I put in last year, and it looks too feeble to feed my needs. So this week I’ve planted another. As soon as the mint gets even fuller [and more stand-back-ish] and the parsley thicker, I’ll be ready for the tabouleh. I’m stocking up on bulghur wheat and lemons–just to be ready to tke these herbs from plot to salad pot.