Festival Of Seven Herbs

1. 1

   Rinse the rice, and drain. Put the washed rice, a piece of kombu if you are using and 7 cups water in a heavy bottomed pan, and let it soak for 30 minutes.

2. 2

   Place the pan over medium high heat, and bring it to a boil. Remove and discard (or save for some other use) the kombu when bubbles start to appear right before begins to boil. Lower the heat to a gentle simmer and continue to cook the rice, stirring occasionally, until the rice is creamy.

3. 3

   While the rice is cooking, blanch herbs in boiling water, drain and rinse under cold running water. Chop them up.

4. 4

   When the rice is done, add the herbs to the pan, stir, and cook for another minutes to warm up the herbs. Season with salt and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.