- 1/2 cup chopped parsley
- 1/4 cup tightly packed mint leaves, processed to a puree in your blender, grinder or food processor
- 4-5 cups veggie stock (or chicken, if not an issue)
- Salt and pepper to taste
1. Saute the onion in a TB of olive oil until limp and translucent. Add the pine nuts, allspice and garlic and cook another minute until fragrant. Now, add the rice and cook until it emits a toasty aroma.