CLASSIC CHIMICHURRI RICE (for four)

2 cups basmati rice

1 shallot, coarsely chopped

1 clove garlic

¾ cup packed fresh parsley leaves

½ cup packed fresh cilantro leaves

1/3 cup olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

½ teaspoon dried oregano leaves

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon crushed red pepper

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1.   Measure 2 cups of basmati long grain white rice into a fine-mesh strainer and place it into a bowl of cold water to soak for 30 minutes.  Remove the sieve from the water and drain the rice for 20 minutes.  (Soaking and drying the rice thoroughly are important to remove any starch from the kernels before cooking.  Otherwise, your rice may be gummy.)

2.   Heat 4 tablespoons of olive oil in a 3-quart, heavy saucepan with a close-fitting lid.  Saute the rice, stirring, for 2 minutes over medium heat, until the kernels are well coated with oil.

3.   Stir in 4 cups of water (keep in mind that the usual proportions are one part rice to two parts liquid.) and 1 teaspoon salt.  Do not stir again until rice is finished. 

4.   Bring the pot to a boil and continue boiling over moderately high heat for 8 minutes, until surface of the rice is dry and covered with steam holes.  Reduce the heat to the lowest possible setting, cover the pot tightly (use both a tea towel and the lid – the towel absorbs moisture, increasing your chances of making fluffy rice) and cook 15 minutes.  Turn off the heat and let the rice stand, still covered, 5 minutes more.  Remove the cover and fluff the rice with a fork.

5.   Meanwhile, in a food processor, pulse shallot and garlic until minced.  Add parsley, cilantro, olive oil, vinegar, lemon juice, oregano, cumin, salt and red pepper flakes, until smooth.  Toss with rice until well coated.