This herbaceous dish can be adapted to whatever fresh green herbs you have handy.

Use it alone as a meal, or omit the chicken and serve it alongside poultry or fish.

Preparation time, start to finish: 45 minutes. Makes 4 servings.

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1/4 pound butter

4 ounces uncooked angel hair pasta, broken into small pieces

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26-ounce container vegetable or chicken broth

1 cup basmati rice

2 tablespoons chopped fresh thyme, sage, parsley or other savory herbs

Salt and freshly ground black pepper, to taste

1 cup shredded cooked chicken (optional)

In a large sauté pan, melt the butter over medium heat. Add the pasta and sauté until pasta just begins to brown. Carefully stir in the vegetable or chicken broth. Bring to a boil, then reduce to a simmer.

Add the rice, herbs, salt and pepper. Cover and cook until the rice has absorbed the liquid, about 30 minutes.

If desired, stir in shredded cooked chicken, heat through and serve with a parsley garnish.

– Recipe adapted from Margaret Ellmore’s version in “The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs” (Louisiana State University Press, 2007)