Green Rice Pilaf
- Total Time
- 30 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil (like grapeseed or corn)
- 1medium onion, chopped
- 1tablespoon minced garlic
- 1½cups rice, preferably basmati
- 2½cups vegetable or chicken stock or water, or more as needed
- Salt
- black pepper
- 1½cups chopped fresh parsley
- 1½cups chopped fresh cilantro
- ¾cup chopped fresh chives
- ¾cup chopped fresh mint
- Zest of 1 lemon
- Soy sauce for serving
Nutritional analysis per serving (6 servings)
267 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 6 grams protein; 377 milligrams sodium
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
- 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.
- 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.
- 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.
Private Notes
Comments
This looks like sabzi polo, except for the soy sauce. Add saffron instead and to make it a Persian dish.
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!
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.
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!
This was great. Added some finely chopped celery along with the onion.
This was bland and not worth the trouble.