JEW-ISH GREEN RICE – parsley and dill

As Christmas approaches, and you wonder what OTHER dish could you offer that would be a welcome addition to the table I offer you this tasty Mexican /Middle eastern inspired dish.

The fresh green herbs are soaked into the rice during cooking, packing it full or fresh flavour and making it green, hence the name.

I only recently tried this dish at, you guessed it at a delicious Friday night dinner from a dear friend who lives nearby. This dish is a staple of her Shabbat dinners and so when I decided to have the family over; this had to be part of the meal.

This isn’t a rush job as I really believe that the onions need to be on their way to the perfect caramelization. I blended my onion and then cooked out the moisture, but I then realized that life is too short for this so, finely diced will work equally as well.

Traditionally one of the herbs is coriander, but since I have been genetically programmed to hate this herb i substituted with parsley. But take your pick and experiment, this is a recipe that allows itself to be chopped and changed, just keep the measurements of cooking basmati rice, 1 part rice to 2 parts water. 


  • 2 tbsp olive oil
  • 1 tbsp Dairy free butter
  • 1 large onion, peeled and finely chopped
  • 1 cup of Basmati rice
  • 1 1/2 cup of vegetable or chicken stock
  • 1 large bunch of parlsey
  • 1 large bunch of dill
  • Sea salt and black pepper


  • Finely chop your onion, if you really can’t bothered place it in a small processer, you really want the onion pieces to be as small as possible.
  • Place a medium sized sauce pan over the a medium heat and add the olive oil and butter.
  • Add in the onions and slowly cook for around 15 minutes, remembering to stir so that the onions don’t stick, but turn a nice golden brown colour.
  • Whilst cooking the onions new prepare the herbs. In a blender add the parsley and dill, stalks removed.
  • Add a touch of water and blend until a fine puree. Now place to one side.
  • When the rice is a light shade of brown add the rice and toast off, you may want to add some extra butter here …
  • cook for 3-4 minutes stiring.
  • Now add the stock followed by the herbs and stir.
  • Cook to packet instructions (it varies – but its 1 measure of dry rice to 2 measures of water).
  • Simmer for 12 minutes – LID ON.
  • Now turn off the heat and set aside and leave to finish steaming through for another 10 minutes.
  • Remove lid and fork through, taste and season.
  • Serve immediately or reheat when needed.
  • You can even make it the day before since it will improve in flavour.


This is incredibly versatile so can be served with meat and fish alike or as a base for vegetarian dish.

Roast chicken, poached chicken, roasted Sea bass, falafel, grilled prawns, marinated tofu and so forth..

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