Herbed Green Rice

This dish adds a twist of Latino flavor and burst of green color to the plate. Should one chose to add cooked black beans and queso fresco or feta cheese at the end of cooking it could easily become a vegetarian entrée on its own. This rice makes a substantive accompaniment to most meat, poultry or seafood entrées.

8 side servings


1 ½ cups basmati rice
2 teaspoons garlic, chopped
1 cup onions, roughly chopped
½ cup flat leaf (Italian) parsley leaves
½ cup cilantro leaves with tender stems
½ cup tightly packed fresh spinach leaves
1 ½ tablespoons safflower or grape seed oil
2 cups vegetable broth or filtered water
kosher salt to taste


  1. Wash the rice under cold running water in a fine mesh sieve. Drain.
  2. In a food processor purée the garlic, onions, parsley, cilantro and spinach. Add a bit of the vegetable broth to purée smooth.
  3. In a sauce pan heat the oil. Add the rice and stir for a few minutes until each kernel is coated. Add the vegetable purée and broth. Season with salt.
  4. Bring to a boil. Reduce heat to a simmer and cover with a tight fitting lid. Cook for ten to twelve minutes or until the rice has absorbed all the moisture. Remove from heat and let sit covered for five minutes.
  5. Taste, Think, Transform with salt and possibly additional fresh chopped cilantro.
  6. Serve hot. May be kept in a 200°F oven covered with foil for up to two hours.
Lilly StenbrotenSIDES