Herb Rice
Veg · Rice dishes, One-pot meals
Good for: Lunchbox
Cook along
4 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Herb rice: basmati tossed in garlic butter with red capsicum, chilli flakes and mixed Italian herbs. Mild, serves 2, 30 minutes plus soaking, with video.
Ingredients
7 itemsBasmati Rice1 cup
Butter2 tbsp
Red Capsicum½
Red Chilli Flakes½ tsp
Garlic, Minced1 tbsp
Mixed Italian Herbs1 tbsp
Salt1 tsp
Contains: milk.
Nutrition
One serving, and the whole batch of 2. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 2 |
|---|---|---|
| Energy | 465kcal | 930kcal |
| Protein | 8.9g | 18g |
| Carbohydrate | 81g | 162g |
| Fat | 12g | 24g |
| Fibre | 3g | 6g |
| Sugar | 1.4g | 2.8g |
Cookd masalas for basmati rice
Method
- 1
Wash and soak the rice for 20 mins
Basmati Rice
- 2
In a pot, add plenty of water and bring it to a boil. Boil the rice until 90% done. Strain and set aside.
ButterRed CapsicumRed Chilli FlakesGarlicMixed Italian Herbs
- 3
In a pan, heat butter and add the garlic. Saute until light brown. Add the bell pepper, red chilli flakes and dried mixed herbs.
- 4
Add the rice and salt and mix well.
Salt
Before you start
- How long does Herb Rice take?
- 30 minutes from start to finish. That is 10 minutes of preparation and 20 minutes of cooking.
- How many people does Herb Rice serve?
- 2. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Herb Rice vegetarian?
- Yes. No meat, no fish and no egg.
- Is Herb Rice spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Herb Rice?
- 1 cup Basmati Rice, 1 tbsp Mixed Italian Herbs, ½ Red Capsicum, 2 tbsp Butter, 1 tbsp Garlic, ½ tsp Red Chilli Flakes, and a few more listed on this page.
- Do I need a pressure cooker for Herb Rice?
- No, it is cooked in an open pot.
- How many calories are in Herb Rice?
- About 465 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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