Overview

• The Herbed Green Rice recipe, adapted from Chef Suzanne Goin’s 'The A.O.C. Cookbook,' serves six to eight people and is designed for easy advance preparation and reheating.
• Key ingredients include fennel seeds, basmati rice, parsley, mint, cilantro, chicken broth, and an optional hot sauce for added acidity and heat.
• Cooking steps involve toasting fennel seeds, pureeing herbs with hot broth, sautéing vegetables, simmering rice, and fluffing it after resting.
• The dish can be prepared up to an hour ahead, refrigerated if needed, and reheated in the microwave for convenient serving at gatherings.
• Cathy Thomas recommends substituting Frank’s RedHot sauce for the original chili arbol to balance flavor with a mild, spicy kick.