Emerald Warm Rice (Printable)
Vibrant basmati with vegetables and herbs.
# What You’ll Need:
→ Rice Base
01 - 1 cup basmati rice, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Green Vegetables
04 - 1 cup baby spinach, roughly chopped
05 - 1/2 cup frozen peas
06 - 1/2 cup green beans, trimmed and cut into 1-inch pieces
07 - 2 green onions, sliced
→ Fresh Herbs & Aromatics
08 - 1/4 cup fresh parsley, chopped
09 - 1/4 cup fresh cilantro, chopped
10 - 1 tablespoon fresh mint, chopped
11 - 1 clove garlic, minced
12 - 1 tablespoon olive oil
13 - Zest and juice of 1 small lemon
14 - Salt and pepper, to taste
# How-To Steps:
01 - In a medium saucepan, combine rinsed basmati rice, water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12 to 15 minutes until the rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
02 - While the rice cooks, bring a small pot of salted water to a boil. Add green beans and peas. Blanch for 2 to 3 minutes until bright green and just tender. Drain immediately and rinse under cold water to stop the cooking process.
03 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced green onions. Sauté for 1 minute until fragrant.
04 - Add spinach, blanched green beans, and peas to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the spinach is wilted.
05 - Add the cooked rice to the skillet, tossing gently to combine with the vegetables. Stir in the fresh parsley, cilantro, mint, lemon zest, and lemon juice. Season with salt and pepper to taste.
06 - Transfer the rice to a serving dish and serve warm. Garnish with extra herbs if desired.
# Expert Advice:
01 -
- It tastes bright and alive without feeling fussy, like someone handed you a garden in a bowl.
- Comes together in under 40 minutes, and most of that is just waiting for rice to cook.
- Works as a side dish to grilled fish, or honestly, just eat it warm with a fork and call it dinner.
02 -
- If you skip blanching the vegetables and just toss them raw into the skillet with the rice, they'll stay hard and won't cook through properly in the short time everything is together. Blanching is the difference between crisp and tender, and between a dish that feels finished or rushed.
- The lemon juice can't be added until the very end or the acid will make the rice grains stick together. It's the final note, not part of the cooking process.
- Don't stir the rice constantly while it cooks, and don't peek under the lid too often or you'll let steam escape and the grains won't cook evenly.
03 -
- Toast any nuts you're adding in a dry skillet for a minute or two before mixing them in, so they're warm and their flavor is fully awake.
- Make this rice ahead if you need to, because it reheats beautifully, either gently in a skillet with a splash of water or even in the microwave covered with a damp paper towel.