Evergreen Warm Herb Rice (Printable)
Warm rice blended with fresh greens and spices, flavorful and nourishing for any meal.
# What You’ll Need:
→ Rice & Base
01 - 1 cup basmati or jasmine rice, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Greens & Herbs
04 - 1 cup baby spinach, chopped
05 - ½ cup fresh parsley, finely chopped
06 - ½ cup fresh cilantro, finely chopped
07 - ¼ cup fresh dill, finely chopped
08 - 2 spring onions, finely sliced
09 - 1 small zucchini, diced
10 - 1 cup frozen peas, thawed
→ Aromatics & Seasoning
11 - 2 tablespoons olive oil
12 - 2 cloves garlic, minced
13 - ½ teaspoon ground cumin
14 - ¼ teaspoon ground black pepper
15 - Zest of 1 lemon
16 - Juice of ½ lemon
# How-To Steps:
01 - Bring water to a boil in a medium saucepan. Add rice and salt, reduce heat to low, cover, and simmer for 12–15 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and spring onions, sauté for 1–2 minutes until fragrant.
03 - Add diced zucchini to the skillet and cook for 3–4 minutes, stirring occasionally, until slightly softened.
04 - Stir in spinach, peas, parsley, cilantro, and dill. Cook for 2–3 minutes until greens are wilted and vibrant.
05 - Sprinkle in cumin, black pepper, and lemon zest. Stir to combine evenly.
06 - Gently fold in the cooked rice and drizzle with lemon juice. Toss well to combine and heat through for 2–3 minutes. Taste and adjust seasoning if needed. Serve warm.
# Expert Advice:
01 -
- The way the lemon zest brightens everything up makes even winter evenings feel like spring arrived early
- This recipe turns simple rice into something people ask for again and again at potlucks
02 -
- I once used dried herbs when I ran out of fresh and the whole dish fell flat, so please stick with the fresh herbs that make this recipe sing
- Adding the lemon juice at the very end preserves its bright punch, because cooking it too long makes that beautiful acidity disappear
03 -
- Rinse your rice until the water runs completely clear, otherwise you might end up with gummy grains that stick together
- Let the cooked rice cool slightly before folding it in, which helps prevent breakage and keeps everything fluffy