I made mine in the instant pot but I’ve included directions for a stovetop version as well!

Ingredients:

1.5 cups white basmati rice

Water

1 yellow onion, minced

2-3 cloves garlic, minced

1 handful of fresh basil leaves

1 handful fresh scallions or dill or cilantro (any work)

Sea salt to taste

2 tablespoons olive oil or grass-fed butter

Stovetop Directions:

In a heavy bottomed pot, bring to high heat, add a drizzle of avocado oil and minced onion and garlic. Sauté until onions begin to become fragrant and translucent. Add rice, along with two cups of water and 1/2 teaspoon sea salt. Bring to a boil, then simmer for about 20 minutes covered, stirring occasionally.

While the rice is cooking, add all herbs to a food processor (I use a mini one), chop until it creates a fine mixture. **You an also finely chop the herbs if you don’t have a food processor. Set aside.

Once the rice is cooked, remove lid, fluff with a fork and season more to liking. Add chopped herbs and olive oil or butter and mix well. Reserve some herbs to garnish on top. Serve hot!

Instant Pot Directions: 

Set pot to sauté, add a drizzle of avocado oil and minced onion and garlic. Sauté until they become fragrant and translucent. Add rice, 1/2 teaspoon sea salt and 1 cup of water. Cancel cook and set to high pressure/manual setting for 4 minutes. Close instant pot and seal vent.

While the rice is cooking, add all herbs to a food processor (I use a mini one), chop until it creates a fine mixture. **You an also finely chop the herbs if you don’t have a food processor. Set aside.

Let natural release for 10 minutes. Remove lid, fluff with a fork and season more to liking. Add chopped herbs and olive oil or butter and mix well. Reserve some herbs to garnish on top. Serve hot!