I make this rice as a side dish often, usually paired with fish. In my window garden I grow, among other things, parsley and chives. I just cut a nice bunch of each to put in the rice while it’s cooking. You can of course use dried chives and parsley if you don’t have fresh. I grate in whatever cheese I have on hand. I normally have asiago and pecorino in the fridge. Depending on your family’s size, you can easily double or reduce this recipe

Rice with Fresh Herbs and Cheese

Ingredients:

1 cup of uncooked rice

2 cups water or chicken stock (store bought or homemade)

2 tablespoons each of fresh chives and parsley

1/4 cup freshly grated cheese (your choice)

1 tablespoon of butter

salt and pepper to taste

Directions:

Pour the uncooked rice into your rice cooker along with the water or stock. Add the fresh herbs. Close and turn on your rice cooker. Once the rice is done, add butter and stir to melt. Grate in cheese. Add salt and pepper, tasting to be sure you don’t add to much. Serve.