Description
Fresh Herb Rice Salad is a vibrant and healthy dish made with fluffy basmati rice, fresh herbs, pistachios, rocket, and a zesty lemon dressing. Perfect as a light main or refreshing side for any season.
Ingredients
Scale
- 400 g (2 cups) basmati rice
- 650 ml (2 + ¾ cups) vegetable stock
- 30 g (1 oz) parsley
- 30 g (1 oz) coriander (cilantro)
- 30 g (1 oz) mint or basil
- 20 g (¾ oz) dill
- 1 clove garlic (peeled)
- 1 Tablespoon lemon juice
- ½ teaspoon cumin
- ½ teaspoon salt
- 90 ml (6 Tablespoons) extra virgin olive oil
- 4 spring onions (scallions)
- 75 g (½ cup) shelled pistachios
- 60 g (2 oz) rocket (arugula)
- Freshly ground black pepper
Instructions
- Rinse and drain the rice well until the water runs clear, then place the rice and stock in a large pan. Bring to a simmer, cover, and cook over low heat for 10 minutes. Switch off the heat without removing the lid and let it sit for another 10 minutes.
- Meanwhile, place the parsley, coriander, mint or basil, dill, garlic, lemon juice, cumin, salt, and olive oil in a blender.
- Blend until smooth, scraping down the sides as needed, to make the herb paste.
- Slice the spring onions thinly and roughly chop the pistachios.
- Fluff the rice with a fork, then mix in the herb paste, pistachios, spring onions, rocket, and a generous grind of black pepper. Serve ideally right away.
Notes
- Do not overcook the rice; keep grains fluffy and separate.
- Toast pistachios lightly to enhance flavor and crunch.
- Adjust seasoning with more lemon juice, salt, or pepper to taste.
- Mix in rocket just before serving to prevent wilting.
- Salad can be served warm or chilled.
Nutrition
- Serving Size: 1 cup (approx. 200 g)
- Calories: 280
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
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