12:34 AM 3/20/98
rfc

I was watching a cooking show the other day when they did one of their
visits to a restaurant and the chef chopped up some tea leaves and
added them to a dish.  That didn't sound so good, but it did make me
wonder so I tried a simple experiment that worked out great.

Tea Rice

1 bag Bigelow mint tea (or whatever flavor you prefer)
1-1/4 cup water
1/2 cup rice
1/2 tsp tarragon
1/2 tsp basil
1/4 tsp sugar
dash salt
After you brew the tea and remove the tea bag, add enough additional
water to bring the amount up to 1-1/4 cup.  Add the seasonings and
bring to a boil. Add the rice, reduce to simmer, and cook about 20
minutes until the water is absorbed and the rice is tender.

I have since tried this a couple of times. It makes an excellent side
dish.  The rice is a light tan color, and the flavor is excellent.  I
suspect you can use this trick however you make rice, just
substituting one cup of brewed tea for an equal amount of water.

Harvey Bennett