Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Total Time 15 mins
Servings: 2
Best Season: Suitable throughout the year


I always have leftover rice when I make a curry. Truth be told I make a little extra so I can turn it into this delicious herb rice which is a perfect accompaniment to any main meal. We eat it with roast chicken or lamb, or with butternut squash and feta (see my recipe for this). 

Options: You can add a tin of rinsed and drained green lentils to this or a tin of three bean mix. Both make a hearty meal on its own. 

You can swap the herbs around in different combinations to complement your food. For eg I use mint parsley and rosemary with roast lamb  

If you love wild rice like I do, you can add some cooked wild rice to this too. The only limit in creating versions of this dish is your imagination!! 



  1. Put the rice in a mixing bowl.

    Add the oil, herbs, spring onion and lemon zest

    If you like a little more lemon, add a squeeze of the juice. Add the salt and pepper to taste. 

    If you want to add tinned lentils or beans, now is the time. You will only need half a tin for this amount of rice. Save the other half for a salad or soup. 

  2. Mix everything well. This can be prepared ahead and kept in the fridge. Don't  heat up the rice twice if it is leftover rice. 

    When you are ready to serve, simply heat in a microwave or with a little sprinkle of water in a pan to steam it through.

    Serve immediately. Its such a tasty number and I cant beleive how easy it is. 

Recipe Card powered by WP Delicious