My grandmother wasn’t very good at cooking rice, hers was watery, but she did put a lot of fresh parsley in it when it was in season. I carried on with the tradition with my own version of herbed rice. I can buy fresh herbs throughout the year, I don’t grow them, plants always die on me, and the grower of the family is not interested in wintering herbs. He grows them and dries them for me. End of story. But dry herbs don’t compare to the fresh, so I sneak a package or two into the house every week and then keep it in the fridge bundled up in paper towels inside a plastic bag. They last longer that way. But in summer it is so easy. I just walk down to the garden and cut what I need. I love the summer… heat and all. When we lived in Prince Rupert, I remember every vacation was about chasing the sun; we would just drive until we found blue skies. We often ended up in the sunny Okanagan. Imagine my delight when we finally got a transfer to Kamloops. That was thirty three years ago and after that we never left.
LEMON HERBED RICE
1 batch of cooked rice1/2 cup finely chopped fresh herbs: parsley, dill and chives
1 Tbsp fresh lemon juice
1 clove of garlic, very finely minced
• Cook the rice.
• Meanwhile wash and chop the herbs and mince the garlic.
• When the rice is ready, remove from heat.
• Add the herbs and the garlic.
• Squeeze fresh lemon juice on the top and toss.
