Tired of plain, boring rice? Let’s inject some serious color and flavor into your next meal! This Green Rice Pilaf is an absolute showstopper, getting its gorgeous emerald hue and incredible taste from a blitzed-up blend of fresh herbs and vegetable stock. It’s a simple, elegant side dish that magically elevates everything from roasted vegetables to a hearty bean stew. Plus, it’s an amazing way to use up any leftover herbs you have wilting in the fridge. Get ready for your new favorite way to cook rice!
Ingredients
• 3 tablespoons / 45g butter
• 2 cups / 320g chopped onion
• 2 cups / 400g long-grain white rice
• ½ cup / 20g packed mixed fresh herbs, such as chives, parsley, and dill
• 4 cups / 960ml vegetable stock
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
Instructions
1. In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
2. Add the rice to the saucepan. Cook, stirring often, for 2-3 minutes until the grains are well-coated in butter and become lightly golden and fragrant.
3. While the rice toasts, combine the fresh herbs, vegetable stock, salt, and pepper in a blender. Blend on high until the herbs are finely chopped and the stock is a vibrant green.
4. Pour the green stock mixture into the saucepan with the rice. Stir to combine, add the bay leaf, and bring the liquid to a rolling boil.
5. Once boiling, immediately reduce the heat to the lowest possible setting. Cover the saucepan with a tight-fitting lid and let it simmer gently for 25 minutes, or until the rice has absorbed all the liquid. Do not lift the lid during this time.
6. Remove the pan from the heat and let it stand, still covered, for 5 minutes. Uncover, remove and discard the bay leaf, and fluff the rice gently with a fork before serving.
Nutritional Information
• Serves: 6
• Serving Size: ¾ cup
• Calories: 306
• Fat: 6g
• Carbohydrates: 56g
• Protein: 5g
• Fiber: 2g
• Sugar: 3g
• Sodium: 375mg
Pro Tips
• Toasting the rice for a few minutes before adding liquid is key. It gives the finished pilaf a slightly nutty flavor and helps keep the grains separate and fluffy.
• For a fully vegan version, simply substitute the butter with an equal amount of olive oil or your favorite plant-based butter.
• Feel free to experiment with different herb combinations. Cilantro and mint would give it a fresh, zesty profile, while basil and oregano would lend a lovely Mediterranean flavor.
FAQ
Q: Can I make this green rice pilaf vegan
A: Absolutely! To make this recipe completely vegan, simply replace the dairy butter with an equal amount of olive oil or your favorite plant-based butter. Also, ensure you are using a certified vegan vegetable stock.
Q: How can I add more protein to this rice pilaf
A: To turn this side dish into a more substantial vegetarian main course, stir in a can of rinsed chickpeas, white beans, or black beans at the end of cooking. You could also serve it alongside baked tofu, tempeh, or a hearty lentil stew.
Q: What other herbs can I use in this green rice recipe
A: This recipe is very flexible! For a different flavor profile, try using a combination of cilantro and mint for a zesty taste, or basil and oregano for a Mediterranean feel. You can even blend in a handful of spinach for extra nutrients and a deeper green color.
Q: How do I store leftover green rice
A: Store any leftover green rice pilaf in an airtight container in the refrigerator for up to 4 days. You can reheat it in the microwave or on the stovetop with a splash of water or vegetable stock to prevent it from drying out.
