Garlic Herb Jasmine Rice (Printable)
Fragrant herb-infused jasmine rice paired with golden roasted zucchini for a satisfying vegetarian side.
# What You’ll Need:
→ Vegetables
01 - 2 medium zucchini, cut into ½-inch rounds
02 - 1 small onion, finely chopped
03 - 3 cloves garlic, minced
→ Rice
04 - 1 cup jasmine rice, rinsed
05 - 2 cups vegetable broth
06 - 1 tablespoon olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Herbs & Seasonings
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped
11 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
12 - Zest of 1 lemon
13 - ¼ teaspoon crushed red pepper flakes (optional)
→ For Roasting
14 - 2 tablespoons olive oil
15 - ½ teaspoon sea salt
16 - ¼ teaspoon ground black pepper
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the zucchini rounds on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon sea salt and ¼ teaspoon black pepper. Toss to coat evenly.
03 - Roast the zucchini for 20–25 minutes, flipping halfway through, until golden and tender.
04 - While the zucchini roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the onion and sauté for 2–3 minutes until translucent.
05 - Add the minced garlic and sauté for 1 minute until fragrant.
06 - Stir in the jasmine rice and cook for 1 minute to lightly toast the grains.
07 - Pour in the vegetable broth and add ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is fully absorbed.
08 - Remove the saucepan from heat. Let the rice stand covered for 5 minutes, then fluff gently with a fork.
09 - Gently fold in the roasted zucchini, fresh parsley, basil, thyme, lemon zest, and red pepper flakes. Adjust seasoning to taste.
10 - Serve warm, garnished with extra parsley or lemon wedges if desired.
# Expert Advice:
01 -
- The jasmine rice soaks up every drop of garlic herb flavor and turns into something you will want to eat straight from the pot.
- Roasting the zucchini brings out a sweetness that pan frying never will, and it makes the whole dish feel intentional.
02 -
- Do not skip the five minute rest after cooking the rice because lifting the lid early releases steam that the grains still need to finish softening.
- Crowding the zucchini on the baking sheet will steam instead of roast them, so use two sheets if necessary and give every round breathing room.
03 -
- Zest the lemon before you juice it and keep any extra in a small bowl in the fridge because you will want it again tomorrow on everything from pasta to popcorn.
- Let the rice toast in the oil for a full minute before adding liquid because that brief step builds a nutty depth that makes people ask what your secret is.