Green with fresh herbs, this rice is a great stuffing for vegetables, base for curries, or accompaniment to a hearty vegetable stew.

INGREDIENTS | SERVES 4

• 3 tablespoons butter
• 2 cups chopped onion
• 2 cups long-grain rice
• ½ cup (packed) mixed chopped herbs, such as chives, chervil, tarragon, parsley, and dill
• 4 cups vegetable stock
• Salt and pepper to taste
• 1 bay leaf

1. In a medium saucepan, melt the butter over a medium flame. Add the onion; cook until translucent, about 5 minutes. Add the rice; cook, stirring often, until the rice is well coated and becomes golden.

2. In a blender, combine the herbs, stock, salt, and pepper; blend until herbs are finely chopped. Add to the rice; bring to a boil, add the bay leaf, and then lower to a very slow simmer.

3. Cover tightly; cook until rice has absorbed all liquid, about 25 minutes. Fluff with a fork, then cover and let stand for 5 minutes before serving.