Vanilla Black Tea Rice Pilaf
Photo and recipe adapted from All Roads Lead to the Kitchen.
2 Tbsp. Teaoli Extra Virgin Olive Oil (Basil, Blood Orange, Butter, Chipotle, Garlic, or Eureka Lemon)
3 large green onions, finely chopped
2 garlic cloves, minced
¼ tsp. ground cinnamon
1 c. white rice (medium to long grain; jasmine or basmati work well)
1 ½ c. water
2 Tsp. Vanilla Black Tea (Paris or Vanilla Decaf would also work)
¼ c. toasted pine nuts
¼ c. golden raisins
¼ c. parsley, finely chopped
¼ c. mint, finely chopped
¼ c. cilantro, finely chopped
Salt & pepper, to taste
Heat olive oil in a medium saucepan over medium-high heat. Add green onion, garlic, salt, and pepper; cook until tender while stirring, about three minutes. Add cinnamon and rice; cook until some grains turn translucent and slightly golden, about three minutes. Add water and tea (in an infuser), season with more salt and pepper as desired. Bring to a boil, then reduce heat and simmer until rice is tender and liquid is absorbed, 12-15 minutes. Remove from heat, then remove tea infuser. Fluff the rice, stir in pine nuts and raisins, and let sit 10 minutes. Scatter herbs over the top, fluff again, and serve.