Bright green in color and flavor, this rice dish can be served with any protein. When I was testing this recipe with my son he told me that herbs love fat. Hmm… who knew but he was right. The original recipe did not call for the feta but it was the fat in the feta that set this dish right on the money.

Ingredients:

The herbaceous paste that I folded into the rice contains oil, another fat to mix in with the herbs.

1 ½ cup long-grain rice

Salt

2 cups lightly packed fresh assorted herbs (cilantro, tarragon, parsley basil or chives)

1 jalapeno chili, stemmed, seeded and roughly chopped

3 scallions, roughly chopped

2 medium garlic cloves, peeled

2 Tbl extra-virgin olive oil

1 tsp lime juice, plus lime wedges to serve

Feta Cheese for garnish

Directions:

In a medium saucepan over high heat, stir together the rice, 2 cups water and 1 tsp salt. Bring to a simmer, then cover, reduce to low and cook until liquid is absorbed 15-20 minutes.

In a blender puree until smooth ¼ cup water, 1 tsp salt, the herbs, jalapeno, scallions, garlic, and oil, about 1 minute. If necessary add additional water 1 teaspoon at a time to reach a smooth consistency.

When the rice is finished cooking, remove the pan from the heat, lift the cover, then drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.

Using a fork, gently fluff the rice. Add the cilantro puree and lime juice, then gently fold in. Serve with feta cheese and lime wedges.