Yet recently, my intrigue with this herbed rice salad from David Tanis's latest cookbook has sparked something of a phenomenon. I no longer want to eat plain rice. Instead, I want to eat his herbed rice with everything. Grilled meats? Check. Chilled shellfish? Check. Tomato salad? Double check.
The key is to skip the rice cooker and boil the rice the old-school way, to prevent the grains from sticking. Cook until just slightly chewy, then spread them out to dry and mix them with herbs by hand to keep everything airy. I like to add chopped fresh Summer vegetables like cucumbers and tomatoes. The end product reminds me of a fluffier, more comforting, slightly warm version of tabbouleh. Keep reading to get the building block of a recipe.