Green Rice Pilaf

By Mark Bittman

Updated May 4, 2017

  • Yunhee Kim for The New York Times. Food stylist: Megan Schlow. Prop stylist: Deborah Williams.
Media 1 of 1
Total Time
30 to 40 minutes
Rating
5(1,010)
Comments
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This verdant side gets its color from a mix of parsley, cilantro, chives and mint. Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end. It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.

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Ingredients

Yield:4 to 6 servings

  • 2 tablespoons neutral oil (like grapeseed or corn)

  • 1 medium onion, chopped

  • 1 tablespoon minced garlic

  • 1 ½ cups rice, preferably basmati

  • 2 ½ cups vegetable or chicken stock or water, or more as needed

  • Salt

  • black pepper

  • 1 ½ cups chopped fresh parsley

  • 1 ½ cups chopped fresh cilantro

  • ¾ cup chopped fresh chives

  • ¾ cup chopped fresh mint

  • Zest of 1 lemon

  • Soy sauce for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

48 grams carbs; 267 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 5 grams fiber; 377 milligrams sodium; 6 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the oil in a deep skillet or large saucepan over medium-high heat. When it’s hot, add the onion and garlic and cook, stirring, until softened, about 5 minutes.

  2. Step 2

    Add the rice and cook, stirring, until glossy, about 1 minute. Add the stock or water and a good sprinkling of salt and pepper and bring to a boil.

  3. Step 3

    Turn the heat down to low, cover and cook until the rice is tender and the liquid is almost entirely absorbed, about 15 minutes. Uncover, remove from the heat and stir in the herbs. Replace the lid and let rest off the heat for at least 10 minutes or up to 20 minutes. Uncover and stir in the lemon zest; taste and adjust the seasoning. Fluff the pilaf with a fork, and serve warm or at room temperature with a drizzle of soy sauce.

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Ratings

5 out of 5
1,010 user ratings
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Comments

Chris

This looks like sabzi polo, except for the soy sauce. Add saffron instead and to make it a Persian dish.

Allison

This is one of those recipes where the sum is greater than its parts -- it sounds like "just" rice with a bunch of herbs, but tastes just wonderful combined. Don't leave out the mint!

Emily

You can replace half a cup of rice with red quinoa in this recipe to make it even more healthy and flavorful. Follow the same cooking instructions.

Lynne

I love this, even before the herbs are added. I used jasmine rice, one can of low-sodium chicken stock plus water, and I couldn't stop "tasting" it. Eric Kim's recipe for cilantro rice adds chopped cilantro stems to the rice while it's cooking, and I bet that step would be good for this recipe too.

HP

It was good but the second time I made it, because I love the fresh herbs, I did it the tahdig method then added the herbs later. Much better!

Aiste

This was great. Added some finely chopped celery along with the onion.

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