Green Rice Pilaf

5.0(985)

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.

by Mark Bittman

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Easy, Side Dish

Servings

(4–6)

Total time

40 min

Calories / serving

267 kcal

Ingredients (13)

serves

2 tablespoons neutral oil (like grapeseed or corn)
1 medium onion, choppedonion
1 tablespoon minced garlicgarlic
1 1/2 cups rice, preferably basmati
2 1/2 cups vegetable or chicken stock or water, or more as neededwater
Saltsalt
black pepperpepper
1 1/2 cups chopped fresh parsleyparsley
1 1/2 cups chopped fresh cilantrocilantro
3/4 cup chopped fresh chiveschive
3/4 cup chopped fresh mintmint
Zest of 1 lemonlemon
Soy sauce for serving

Instructions (3 steps)

01Put 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.
02Add 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.
03

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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Rich recipe — supports nutrition-aware planning.