Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White bowl of green rice with almonds and seeds on white marble

Basmati Rice with Salsa Verde

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 2-4 servings 1x
  • Category: Grains - Side dishes
  • Method: Mixing
  • Cuisine: International

Description

Basmati Rice with Salsa Verde is full of seeds and toasted almonds, all components can be made ahead and it's super versatile. It's the perfect rice salad for a light lunch, a buffet table or even to take to work.

*I use turmeric to cook the rice (it gives it that yellow green hue), but it stains a bit, so you might want to omit it or add it after the rice is cooked.


Ingredients

Scale

For the salsa:

Keep in mind that the quantities are not exact, that's why I talk about bunch and medium sized. Adapt to your personal taste.

  • 1 bunch arugula (clean and dry)
  • 1 medium green onion
  • 1/2 cup fresh parsley
  • 1/2 cup fresh basil leaves
  • 4-5 green olives (pitted)
  • 2 tbs mayonnaise
  • Olive oil
  • Salt and freshly ground black pepper

For the rice:

  • 2 cups uncooked basmati rice
  • 1/2 teaspoon turmeric (optional, see notes)
  • 1/4 cup sliced almonds (toasted)
  • 2 Tbs sunflower seeds (lightly toasted)
  • 1 Tbs sesame seeds (lightly toasted)
  • 2 Tbs chopped green onions
  • Fresh parsley (chopped)

Instructions

For the salsa:

  1. In a processor put chopped arugula, chopped green onion (only white and light green parts), coarsely chopped parsley and basil, mashed olives, and mayonnaise.
  2. Add olive oil, about 1/4 cup and start to process. Add more oil if it’s dry until you have a creamy salsa.
  3. Season with salt and pepper to taste.
  4. Keep covered in a jar in the fridge with a thin layer of olive oil on top.

For the rice:

  1. Cook basmati rice according to package direction with salt and turmeric if using. Drain, transfer to a large bowl, drizzle with some olive oil, mix and let cool.
  2. Mix with salsa verde to taste.
  3. Add almonds, seeds and green onions, a drizzle of olive oil, fresh parsley and some black pepper.

Notes

Sliced almonds - they add a crunch unlike any other nut in my opinion. But use chopped almonds if that's all you have or even pecans.

Turmeric - I put it directly into the rice water at the beginning, but it stained my white colander (I know!) so now I add it after the rice is done. Or to the salsa verde. You can skip it too.

Seeds - sesame and sunflower, lightly toasted add a fantastic flavor.

Make-ahead

  • Cook the rice, drain and keep covered in the refrigerator until needed.
  • The same goes for the salsa verde. Put it in a glass jar and add a thin layer of oil on top before closing to keep it vibrant for a longer time.

Keywords: rice with salsa verde