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)
What You'll Need: (makes about 8 tablespoons)
3 tbsp dried oregano
2 tbsp dried rosemary
2 tbsp coriander seeds
1 tbsp dried sage
2 tsp black peppercorns
2 tsp cayenne pepper
2 tsp garlic powder
2 tsp saffron strands (optional)
1-2 tsp salt (See note 2)
tbsp = tablespoon
tsp = teaspoon
Store your seasoning for rice in an airtight container out of direct sunlight and in a cool place. 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 seeds and peppercorns before cooling, grinding and combining with the other ingredients.
See the grinding page for tips and photos on toasting and grinding ingredients. (Link opens in new window)
Note 2: You can use any kind of salt for this recipe, but I do recommend using a quality rock/sea/kosher type as these are a bit less processed and supposedly healthier, However you can use regular table salt if that's all you have available and it'll season and flavour your rice dishes wonderfully.
Ingredient 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 and combine with the other ingredients.
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