Lemon Herb Rice with Toasted Almonds
A side dish good enough to be the main event.
Recipe Author
Riff Kitchen@riffkitchen
MediterraneanGluten FreeVegetarian
Lemon Herb Rice with Toasted Almonds
A side dish good enough to be the main event.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 20 cook
- 25 min
- servings
- 4
- effort
- Easy
Classic's note
Toasting the dry rice in oil before the water goes in keeps the grains separate and adds a nutty depth you cannot get afterwards.
Method
6 steps · tap one to tick it off
Tips
Seal the pot tightly. Steam does the cooking in those 12 minutes. If the lid is loose, lay foil under it so no steam escapes.
Zest the lemon before you juice it. Zesting a squeezed lemon is nearly impossible, and the zest carries most of the lemon flavor here, so take it all first.
Fluff with a fork, never a spoon. A spoon crushes the grains and turns them sticky. Fork the lemon, parsley and almonds through lightly so the rice stays separate.
Swaps
No Almonds? Toasted pine nuts or shelled pistachios. Pine nuts burn even faster, so watch the pan.
No Parsley? Dill, mint or cilantro, or a mix. Dill sits especially well with the lemon.
No Broth (Vegetable)? Water with an extra pinch of salt and a strip of lemon peel in the pot.
Storage
Fridge: 3 to 4 days in a sealed container. Spread the rice on a tray to cool quickly before it goes in.
Freezer: 2 to 3 months for best quality. Freeze it the day it is cooked; the rice comes back softer and the almonds lose their crunch.
Reheat: In the microwave with a splash of water, covered and stirred halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Classic's note
Toasting the dry rice in oil before the water goes in keeps the grains separate and adds a nutty depth you cannot get afterwards.
Instructions
Follow the steps to perfection.
Tips
Seal the pot tightly. Steam does the cooking in those 12 minutes. If the lid is loose, lay foil under it so no steam escapes.
Zest the lemon before you juice it. Zesting a squeezed lemon is nearly impossible, and the zest carries most of the lemon flavor here, so take it all first.
Fluff with a fork, never a spoon. A spoon crushes the grains and turns them sticky. Fork the lemon, parsley and almonds through lightly so the rice stays separate.
Swaps
No Almonds? Toasted pine nuts or shelled pistachios. Pine nuts burn even faster, so watch the pan.
No Parsley? Dill, mint or cilantro, or a mix. Dill sits especially well with the lemon.
No Broth (Vegetable)? Water with an extra pinch of salt and a strip of lemon peel in the pot.
Storage
Fridge: 3 to 4 days in a sealed container. Spread the rice on a tray to cool quickly before it goes in.
Freezer: 2 to 3 months for best quality. Freeze it the day it is cooked; the rice comes back softer and the almonds lose their crunch.
Reheat: In the microwave with a splash of water, covered and stirred halfway, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix