Garlic Lemon Herb Jasmine Rice (Printable)
Aromatic jasmine rice dressed with garlic, lemon, and herbs, served with tender sautéed spinach.
# What You’ll Need:
→ Jasmine Rice
01 - 1 cup jasmine rice
02 - 2 cups vegetable broth or water
03 - 1 tablespoon olive oil
04 - 2 garlic cloves, minced
05 - Zest of 1 lemon
06 - 2 tablespoons freshly squeezed lemon juice
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh dill, chopped (optional)
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper
→ Sautéed Spinach
11 - 1 tablespoon olive oil
12 - 2 garlic cloves, thinly sliced
13 - 10 oz fresh baby spinach
14 - Pinch of salt
15 - Pinch of black pepper
16 - Lemon wedges, for serving
# How-To Steps:
01 - Place jasmine rice in a fine mesh strainer and rinse under cold running water until the water runs completely clear. Shake off excess water and set aside to drain.
02 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for approximately 30 seconds, stirring constantly, until fragrant and lightly golden.
03 - Add the drained rice to the saucepan and stir continuously for 1 minute, ensuring each grain is evenly coated with the garlicky oil.
04 - Pour in the vegetable broth, season with salt and pepper, and bring to a rolling boil. Immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 12 to 15 minutes until the rice is tender and all liquid has been absorbed.
05 - Remove the saucepan from heat. Gently fluff the rice with a fork, then fold in the lemon zest, lemon juice, chopped parsley, and dill if using. Cover and keep warm while preparing the spinach.
06 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced garlic and sauté for 30 seconds until aromatic and just beginning to color.
07 - Add the fresh baby spinach to the skillet, season with a pinch of salt and pepper, and toss gently for 2 to 3 minutes until just wilted. Remove from heat immediately to prevent overcooking.
08 - Spoon the lemon herb rice onto plates and arrange the sautéed spinach alongside or over the top. Garnish with additional lemon wedges and serve immediately.
# Expert Advice:
01 -
- The rice soaks up broth and citrus flavor so well that you will want to eat it straight from the pot with a spoon.
- Everything cooks in under forty minutes using just two pans and a strainer.
02 -
- Pull the spinach off the heat the second it wilts because carryover cooking will turn it mushy and dull in seconds.
- Let the rice sit covered for a couple of minutes after fluffing so the herbs settle into the grains rather than sitting on top.
03 -
- Zest the lemon before you juice it because trying to zest a squeezed lemon is a frustrating and unnecessary battle.
- Toast the rice in the garlicky oil for the full minute without rushing it, since that step builds a subtle nutty flavor you cannot get any other way.