Jasmine Rice with Sweet Onions and Summer Herbs

What's on the menu for tonight: Shrimp Cocktail, a Simple Dinner Salad, Tilapia with Lemon Butter and Caper Sauce, Jasmine Rice with Sweet Onions and Summer Herbs, along with Roasted Zucchini and Yellow Squash.

There are some things that you just never get tired of. They always fit the occasion, and are sure to please. This dish has become an instant hit and my go-to recipe when I want a fresh side to accompany fish. I have made this with Salmon and Tilapia, and honestly it's fabulous either way. The first time I made it I added fresh mint and lemon zest along with the Tarragon and Dill; while this time I made it according to the recipe with only slight modification. While I can take credit for this dish, I have to give credit where credit is due; to my mother. She takes credit for everything else we had tonight. Even if she creates-it-as-she-goes, it always turns out amazing; no recipe in mind, whatever we have around the house = simple flavors with subtle complexity, which speaks to her personality. As for dessert; right now she has an apple crumble in the oven and I must say it smells heavenly.

As I said earlier, I made a slight modification to the recipe. Instead of using Basmati rice, I swapped it for Jasmine rice.  Also I love the flavor of fresh herbs, so I almost doubled the amount of herbs that is called for. Seasoning with salt and pepper after it has cooked is always a must. There really isn’t anything I would change about this recipe. Fresh, light, and pleasing to the senses; the aromatics that come with this dish are incredible.

Recipe adapted from Bon Appétit

Serves 6

Start to finish time 40 minutes

Ingredients

1 ½ cups basmati rice (about 10 ounces)

2 tablespoons (1/4 stick) butter

2 cups chopped sweet onions

2 ½ cups water

1 ½ teaspoons salt

3 tablespoons finely chopped fresh Italian parsley

2 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh tarragon

Preparation

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 ½ cups water, and 1 ½ teaspoon salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes.

Remove from heat and let stand, covered for 10 minutes. Stir in herbs. Season with pepper and more salt if desired. Transfer to bowl and serve.