Garlic Herb Jasmine Rice (Printable)
Garlic and herb-infused jasmine rice served alongside smoky charred broccolini for a vibrant vegetarian side.
# What You’ll Need:
→ Rice
01 - 1 cup jasmine rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon kosher salt
→ Aromatics & Herbs
05 - 3 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 teaspoon lemon zest
→ Broccolini
10 - 1 bunch (about 10 oz) broccolini, ends trimmed
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon black pepper
→ Finishing
14 - 1 tablespoon fresh lemon juice
15 - Freshly cracked black pepper, to taste
# How-To Steps:
01 - Place the jasmine rice in a fine-mesh strainer and rinse under cold running water, agitating gently, until the runoff turns completely clear. This removes excess surface starch for a fluffy final texture.
02 - Set a medium saucepan over medium heat and add 1 tablespoon of olive oil. Once the oil shimmers, stir in the minced garlic and cook for about 1 minute, just until fragrant — take care not to let it brown.
03 - Add the drained rice to the saucepan and stir frequently for 1 to 2 minutes, allowing each grain to coat in the garlicky oil and toast lightly.
04 - Pour in 2 cups of water and 1 teaspoon of salt. Bring to a rolling boil, then immediately drop the heat to low, cover with a tight-fitting lid, and simmer for 12 to 15 minutes until the liquid is fully absorbed and the grains are tender. Remove the pan from the burner and let it rest, lid on, for 5 minutes.
05 - While the rice cooks, place the trimmed broccolini in a mixing bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss until every stalk is evenly coated.
06 - Heat a grill pan or large cast-iron skillet over high heat until smoking slightly. Arrange the broccolini in a single, even layer — work in batches if needed. Cook, turning the stalks every couple of minutes, until deeply charred in spots yet still tender-crisp, 6 to 8 minutes total. Transfer to a plate and drizzle immediately with lemon juice.
07 - Uncover the rested rice and fluff gently with a fork. Fold in the chopped parsley, dill, chives, and lemon zest until the herbs are evenly distributed throughout.
08 - Mound the garlic herb rice onto plates or a serving platter. Arrange the charred broccolini alongside or over the top. Finish with freshly cracked black pepper to taste and serve immediately.
# Expert Advice:
01 -
- The char on the broccolini gives you that smoky depth usually reserved for outdoor grilling, no grill required.
- Fresh herbs transform plain rice into something that tastes like it took hours when it barely took thirty minutes.
02 -
- If you lift the lid while the rice is steaming, you release the trapped moisture and end up with gummy, unevenly cooked grains.
- The broccolini needs a genuinely hot pan to char properly, so let your skillet preheat for at least three minutes before the vegetables touch it.
03 -
- Stirring a tablespoon of butter into the rice just before adding the herbs creates a richness that makes people close their eyes when they take their first bite.
- Slice the broccolini stems in half lengthwise if they are thick, so they char evenly and cook at the same rate as the more delicate florets.