As rice is a staple food of mine, I thought I'd put together a herby rice seasoning. An easy-to-make mix of herbs and spices, it will flavour all your favourite types: white, brown, whole grain, wild etc. This recipe also works well with other grain dishes: cous cous, bulghur wheat and quinoa to name a few. (See the bottom of the page for other recipes)
Note: I use whole coriander and peppercorns for this seasoning. If you don't have them whole you can use pre-ground powders. If you do, simply reduce the amount the recipe requires by half. So for 2 tablespoons of whole coriander you would use 1 tablespoon of pre-ground coriander. Reduce the peppercorns likewise if you don't have whole.
What You'll Need: (makes about 10 tablespoons)
3 tbsp dried oregano
2 tbsp dried rosemary
2 tbsp coriander seeds (cilantro)
1 tbsp dried sage
4 tsp lemon pepper
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp saffron strands
1 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your seasoning for rice in an airtight container out of direct sunlight. Use within 3 months before making up a fresh amount.
Note: To extract even more flavours from the ingredients, you could dry toast the coriander and peppercorns before cooling and grinding.
See the grinding page for tips and photos on toasting and grinding. (Link opens in new window)
Note 2: I've only added 1 teaspoon of salt as I know a lot of folk, myself included, add salt when making rice. You can always add extra if needed.