This substantial bowl of herby rice and lime is a rice lover's dream. A super simple, earthy and healthy weeknight side dish for the whole family!
Don't look away, it's gluten-free green rice friends! This recipe is for you too if you want to eat easy quinoa and lentils in the pot!
If you're one of those who love a simple meal in a bowl and are okay with some plant-y goodness in the food like me, then Hiiiiiiii! Here's a good bowl of rice and beans.
Why I love this recipe?
Rice is a staple in our house. I would choose rice over potatoes or rice over pasta. What I enjoy the most about this herby rice recipe is ITS VERSATILITY - it goes well with any recipe you desire to make. You can remove one ingredient or add more flavorings and aromatics and it will taste as good as you could imagine. But just don't forget to add the vibrant, zesty, and sour flavor of lime zest and juice at the end before serving, as this is what it takes for the deliciousness to travel right across your soul.
Ingredients you need
Now that you are on board to make this delicious herby rice with lime, it's time to round out everything you need to make.
- Sea salt and freshy ground balack pepper
See the recipe card for exact quantities.
wash and coarsely chop the parsley and cilantro (including the leaves and steams), put in the blender, add water and then blend.
2. Toast, Sauté, Simmer and Rest
Heat your medium saucepan under medium-low heat. Once heated, add the well-rinsed rice and toast, tossing using your wooden spoon until it is dry and smells nutty.
Add the olive oil, onion and salt, and sauté until the onion is softened and the fragrance spell in the air, about 2-3 minutes.
Pour the herbs mixture from your food processor or blender, add the remaining water.
Increase the heat to medium-high to come to a boil. As soon as it reaches the boiling point, lower the heat to the lowest setting, put the lid on sealing it tightly- do not let any steam escape. (My saucepan has a steam vent and placing parchment paper in between the lid does surely seal while cooking). Let it simmer for 15 minutes without bothering the cooking process. When 15 minutes is done, take the pot off from the heat and let it rest for another 10 minutes- don't get tempted to lift the lid.
While the rice is cooking, grate your lime zest and juice the flesh. When the time is up, remove the lid, sprinkle the lime juice and zest and then, fluff using your favourite fork.
Hint: Giving time to rest will help the rice absorb any remaining liquid at the bottom of the pot.
You can use long grain brown rice like this basmati brown rice pilaf with fried fish fillet in place of white rice. The rule is, brown rice takes a little longer to cook. You will need 2 ½ cups water in 1 cup of long-grain brown rice.
Use chicken stock or vegetable stock for a more rounded taste.
A medium-sized saucepan (two quarts) will give enough room for the rice to expand and not clumsy when fluffing the rice after cooking.
Food processor or a blender to blend the herbs. Pestle and mortar will work too.
Adding extra grated lime zest, chopped cilantro and parsley just before serving is not only meant for aesthetic, it will also boost extra flavour and taste.
Using chicken stock or vegetable stock elevates a bolder flavour and taste.
Herby rice with lime
- Rice cooker or medium saucepan (2 quarts)
- food processor or blender
- 1 cup Cilantro, leaves and stems ( chopped, lightly packed)
- 1 cup Parsley, leaves and stems (chopped, lightly packed)
- 2 ½ cups Water (½ cup separated)
- 2 tablespoons Olive oil
- 1 small Onion, finely chopped
- 1 teaspoon Sea salt
- 2 cups Jasmine rice (or any white long grain rice)
- 1 large Lime, zested and juiced (2 tablespoons)
- Place parsley and cilantro in a food processor or blender, add ½ cup water and blend until smooth.
- Rinse the rice until the water runs clear using a mesh strainer. Shake to drain the water as much as possible.
- Heat the saucepan over medium heat. Once heated, add the rice and toast, stirring until it is dry and smells nutty.
- Add 2 tablespoons of oil, onion and salt into the pan with the toasted rice. Sauté for a few minutes to soften the onion and then pour the herb mixture from the food processor and the remaining cooking water.
- Increase the heat to medium-high and bring to a boil. As soon as it reaches the boiling point, lower the heat to the lowest setting. Put the lid on (tightly sealed), and cook for 15 minutes.
- Remove the pan from the heat and let it rest for 10 minutes without lifting the lid to help the rice absorb all the remaining liquid.
- Uncover, drizzle the lime juice and scatter the lime zest. Fluff using a fork. Serve with extra lime zest to garnish and boost extra flavor.
Note when using rice cooker.
- Turn on the rice cooker, add oil. Once heated, add the onions and salt, and sauté until softened. Add the rice, the herb mixture, and the remaining water. continue cooking following your rice cooker instruction. When the rice is cooked, add the lime juice and zest, and fluff. (Omitting the pre-toasting method of the rice when you cook using a stovetop)