Monday, June 1, 2009

garlic & herb "green" rice

after dining at Suzanne Goin's new restaurant, Tavern, jDub told me her favorite thing of the whole meal was the "green rice". when she also told me that the recipe was in Suzanne's book, Sunday Suppers at Lucques, i knew i had to try it.

i made the rice my own with a couple of changes. i didn't use fennel or fennel seeds and i added garlic. because i looove garlic. nonetheless, the rice turned out perfect and herb-a-liciously delicous! i'm not a huge mint fan and was weary of using it, but am glad i did. it doesn't overpower but adds to the combination of flavors. next time you need a side dish to accompany your meal, you must try this rice!

mise en place

garlic & herb "green" rice
inspired by the Green Rice recipe from Sunday Suppers at Lucques
serves 4 (generously) - 6
1 cup chicken stock
1/2 cup packed flat leaf parsley leaves
1/4 cup packed cilantro leaves
1/4 cup mint
2 tablespoons minced chives
1/4 cup extra virgin olive oil
1 small onion, finely chopped
5 garlic cloves, minced
1 teaspoon sea or kosher salt
freshly cracked black pepper
1 1/2 cups basmati rice
1 tablespoon butter, unsalted

add 1 1/4 cups water to the chicken stock and bring to a boil and then turn off the heat.

place the parsley, cilantro, mint and chives in a blender. add 1 cup of the hot stock and purée. pour in the rest of the stock and purée on high until you have a very smooth and beautifully emerald green broth. about 2 minutes.

in a medium-large pot, heat the olive oil. add the onions and 1/2 teaspoon salt. cook over medium-high heat, stirring often, until the onions are soft and translucent. add the rice, 1/2 teaspoon salt and a pinch of pepper. stir well to coat the rice with the oil and onions. sautee the rice until it just starts to turn lightly golden brown. add the herb broth and another 1/2 teaspoon salt.

bring it to a boil, then reduce the heat to low. add the butter, mix it in then cover the pot and cook the rice for 15-20 mins, until tender. it's ok to lift the cover and check! turn off the heat and leave the rice covered for 5-10 mins. fluff the rice w/ a fork, taste for seasoning and serve!

bon appétit~!


  1. Yummy! and pretty color too!

  2. This looks delicious! I'll have to try it next time I have an overabundance of herbs!

  3. yea, it's a great way to use up extra herbs!

  4. The garlic & herb "green" rice is a delicious recipe, I think that we can cook the rice with a lot of colors, so I want to make this recipe but I want the rice with color blue!!!22dd

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  7. That looks delicious, I'm going to try the recipe this weekend.

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