Save to Pinterest A vibrant and comforting bowl featuring fluffy rice, sautéed seasonal vegetables, and a fragrant herb butter, perfect for a wholesome lunch or dinner.
This recipe became a weeknight staple after I first experimented with fresh herbs from my small kitchen garden. Each bite is filled with lively flavors and satisfying texture.
Ingredients
- Rice: 1 1/2 cups (285 g) basmati or jasmine rice, 3 cups (720 ml) water, 1/2 teaspoon salt
- Herb Butter: 4 tablespoons (60 g) unsalted butter, softened, 2 tablespoons fresh parsley, finely chopped, 1 tablespoon fresh chives, finely chopped, 1 tablespoon fresh dill, finely chopped, 1 teaspoon lemon zest, 1 small garlic clove, minced, 1/4 teaspoon black pepper
- Vegetables: 1 tablespoon olive oil, 1 medium zucchini, diced, 1 red bell pepper, diced, 1 cup (150 g) broccoli florets, 1 cup (120 g) snap peas, halved, 1 small carrot, thinly sliced, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Garnishes (optional): 2 tablespoons toasted pine nuts, 1 tablespoon fresh herbs, chopped, lemon wedges
Instructions
- Cook the Rice:
- Rinse rice under cold water until clear. In a saucepan, combine rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until rice is tender and water is absorbed. Remove from heat, let stand, covered, 5 minutes. Fluff with fork.
- Prepare Herb Butter:
- In a bowl, mix butter, parsley, chives, dill, lemon zest, garlic, and black pepper until well combined. Set aside at room temperature.
- Sauté Vegetables:
- Heat olive oil in large skillet over medium-high. Add zucchini, bell pepper, broccoli, snap peas, and carrot. Season with salt and pepper. Sauté 7 minutes, stirring occasionally, until tender-crisp.
- Add Herb Butter:
- Add half the herb butter to the vegetables, tossing to coat. Remove from heat.
- Assemble Bowls:
- Divide rice among bowls. Top with sautéed vegetables. Dot with remaining herb butter.
- Garnish and Serve:
- Garnish with toasted pine nuts, herbs, and lemon wedges if desired. Serve warm.
Save to Pinterest Whenever I make this for my family, the bright colors and fresh flavors always spark lively conversation around the table. Even the kids reach for seconds!
Required Tools
Medium saucepan with lid, large skillet, mixing bowl, cutting board and knife, wooden spoon
Allergen Information
Contains dairy (butter) and tree nuts (pine nuts, if used). For nut-free or dairy-free versions, omit pine nuts and use dairy-free butter substitute. Always double-check labels if you have allergies.
Nutritional Information
Per serving: Calories 340, Total Fat 14 g, Carbohydrates 48 g, Protein 7 g
Save to Pinterest Serve warm and enjoy a delicious bowl that balances comfort with vibrant flavor. These rice bowls are perfect for meal prep or sharing at your next family dinner.
Recipe FAQs
- → Can I use different vegetables in this bowl?
Absolutely. Substitute with favorites such as asparagus, mushrooms, or seasonal produce for variety and flavor.
- → Is this suitable for a gluten-free diet?
Yes, as long as you use plain rice and double-check all add-ins, the dish is naturally gluten-free.
- → How can I make this vegan-friendly?
Swap the butter for a plant-based alternative to easily make the meal dairy-free and vegan.
- → What proteins can I add for a heartier bowl?
Add cooked chickpeas or tofu for extra protein, making the dish even more satisfying and complete.
- → What is the best rice variety for this dish?
Basmati or jasmine rice are recommended for their fragrance and fluffy texture in each bowl.
- → How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.