INSTANT POT VERSION:
1. Set pot to sauté, add a drizzle of avocado oil and minced onion and garlic. Sauté until onions begin to become fragrant and translucent.
2. Add rice, 1/2 teaspoon salt and 1 cup of water. Cancel cook and set to high pressure/manual setting for 4 minutes. Close instant pot and seal vent.
3. While rice is cooking, add all herbs (basil, parsley, scallions/dill/cilantro) to a small food processor, chop until a fine mixture is created. (Can also hand chop finely.) Set aside.
4. Let natural release for 10 minutes. Remove lid, fluff with a fork and season more to liking.
5. Add olive oil or butter, chopped herbs and mix well. Reserve some of the chopped herbs to garnish on top. Serve hot!
STOVETOP VERSION:
1. In a heavy bottomed pot, bring to a high heat, add a drizzle of avocado oil and minced onion and garlic. Sauté until onions begin to become fragrant and translucent.
2. Add rice and 2 cups of water and 1/2 teaspoon salt. Bring to a boil, then simmer for about 20 minutes covered, stirring occasionally.
3. While rice is cooking, add all herbs (basil, parsley, scallions/dill/cilantro) to a small food processor, chop until a fine mixture is created. (Can also hand chop finely.) Set aside.
4. Once rice is cooked, remove lid, fluff with a fork and season more to liking.
5. Add olive oil or butter, chopped herbs and mix well. Reserve some of the chopped herbs to garnish on top. Serve hot!
