Summer Herb Green Rice
This Summer Herb Green Rice is a deliciously impressive go-to for summer gatherings and meal prep. It’s lemon-zesty, full of herbal brightness, and made with the freshest ingredients. Tarragon is the star — it gives the dish a really unique and special flavor. The final result is a pesto-like herb blend folded into warm, fluffy rice. Serve it as a main dish, side, or filling for burritos, tacos, or quesadillas. Make it plant-based or use dairy parmesan, and do let us know what you think!
NOTE: this is a forgiving, flexible recipe. Swap in similar ingredients, focusing on soft, fragrant herbs. That said, don’t skip the tarragon, because it’s the core foundational flavor. If you do swap it out, you’ll likely still create something lovely!
I hope this finds a place in your summer rotation. Take credit for the recipe or send your friends here!
The Recipe
Summer Herb Green Rice with Tarragon, Lemon and Parmesan
PLANT BASED + NUT FREE + GLUTEN FREE
Ingredients
2 cups rice (I use jasmine)
vegetable broth or water
1.5 cups spinach
3/4 cup flat leaf parsley
1/3 cup tarragon
3 tbsp chives
zest of 1 lemon
1/4 cup grated parm (dairy or plant based)
salt and pepper to taste
Tips & Thoughts
*You can use rolled oats, buckwheat flakes, spelt flakes, or a mix of them all—anything light and flat will work well. Avoid dense grains like steel-cut oats or thick groats, which won’t toast properly. Just keep the total volume around 3 cups. Some stores also sell muesli-style blends that work beautifully—just make sure you’re using raw muesli (not pre-baked or toasted), so everything cooks evenly.
** For seeds, choose your favorite one or use a mix. Some options are sunflower, pumpkin, hemp, chia, brown linseeds, flaxseeds.
Some other fun additions are millet flakes and dried carrot—I like to use about ¼ cup of each for extra texture and subtle sweetness. They're also part of the muesli base I often use when I’m low on oats or just want to save a little time building my own mix.
Method
Cook the rice in water or broth then fluff it and cover to keep warm.
In a blending container: layer olive oil and lemon juice at the bottom, then add herbs, spinach, zest, and salt.
Pulse until you have a rough pesto-like texture, then stir in your parmesan at the end!
This one is easy, enjoy!