🌿 Herb Garden Rice (Lemony Basil Rice with Asparagus & Dill)

🕒 Ready in 25 minutes
🥣 Serves 4
🌱 Vegan, gluten-free

This is the kind of dish that feels like spring in a bowl—fresh herbs, bright lemon, tender asparagus, and soft, fluffy rice that somehow works warm or at room temp. I call it Herb Garden Rice because that’s exactly the vibe: breezy, green, and full of flavor like you just stepped outside and snipped everything from your backyard.

It’s perfect for dinner parties, summer picnics, or weekday meal prep, and the pine nuts add just the right buttery crunch. You can keep it simple, or add cherry tomatoes and arugula for an extra pop of color and texture.

📝 Ingredients:

Base:

• 1 cup long grain white or jasmine rice

• 1¾ cups water or vegetable broth

• 1 tbsp olive oil

• 1 yellow onion, thinly sliced

• 3 cloves garlic, minced

• 1 bunch asparagus, trimmed and chopped into 1” pieces

• Zest + juice of 1 lemon

• ¼ cup fresh basil, chopped

• 2 tbsp fresh dill, chopped

• ¼ cup toasted pine nuts

• Salt & pepper to taste

Optional Add-Ins:

• 1 cup halved cherry tomatoes

• 1 handful arugula

👩‍🍳 Instructions:

1. Cook the rice: In a saucepan, bring water or broth to a boil. Stir in rice, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Let sit covered for 5 minutes, then fluff with a fork.

2. Sauté the aromatics: In a skillet, heat olive oil over medium. Add onions and garlic; sauté until soft and fragrant, about 3–4 minutes.

3. Cook the asparagus: Add chopped asparagus to the pan. Cook for another 4–5 minutes, until tender but still vibrant green.

4. Combine: In a large bowl, mix the cooked rice, sautéed asparagus mixture, lemon zest and juice, chopped basil, dill, and pine nuts. Season generously with salt and pepper.

5. Optional add-ins: If using, fold in cherry tomatoes and arugula just before serving.

6. Serve: Warm or at room temperature. Finish with a drizzle of olive oil or a pinch of flaky sea salt, if desired.

💬 Kelly’s Notes:

• Toast your pine nuts in a dry pan for 2–3 minutes until golden—it makes a huge difference.

• For even more protein, stir in chickpeas or white beans.

• This makes a dreamy lunch topped with sliced avocado or tucked into lettuce cups.

• Keeps well in the fridge for 2–3 days (the flavor gets even better the next day!).

Whether you’re prepping for a picnic, hosting friends, or just craving something bright and nourishing, this Herb Garden Rice is a go-to. It’s simple, elegant, and endlessly customizable—exactly the kind of dish I love to have on hand all spring and summer long.

✨ Tag @Kellysgreenkitchen_ if you make this and let me know how it turned out!