Perk up the flavor of plain rice by adding herbs and spices. For an Italian touch, stir in chopped basil, sage, garlic, and little salt and pepper. If you have cold day-old rice, cook it Chinese style but using olive oil. Basil, sage and garlic rice is aromatic, pretty and delicious.
- 3 cups day-old rice
- 10 to 12 fresh basil leaves
- 2 fresh sage leaves
- 1 sprig fresh parsley
- 3 cloves garlic
- 3 teaspoons olive oil does not have to be extra virgin
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Using a sturdy fork, rake through the rice to separate the grains. Set aside.
- Finely chop the basil, sage and parsley.
- Peel the garlic cloves and finely chop.
- Heat the olive oil in a frying pan. Over medium heat, cook the garlic until browned and crisp. Scoop out and set aside.
- Turn up the heat to medium-high. Add the rice to the remaining oil in the pan. Cook, stirring often, just until heated through.
- Add the chopped basil, sage and parsley to the rice. Sprinkle in the salt and pepper. Toss to blend well.
- Taste and add more salt or pepper, or both, if you want a more strongly seasoned rice. Stir in the toasted garlic. Serve hot.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.