Ingredients:

  • 1 cup blue rose rice (200g)
  • 2 cups vegetable broth or water (480ml)
  • 2 tablespoons olive oil (30ml)
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • 1 tablespoon fresh basil, chopped (15g)
  • 1 teaspoon fresh thyme, leaves only (5g)
  • 1 tablespoon lemon juice (15ml)
  • Zest of 1 lemon

Instructions:

  1. Rinse the blue rose rice under cold water until the water runs clear.
  2. In a saucepan, combine rice, vegetable broth or water, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes or until liquid is absorbed and rice is tender.
  3. While rice cooks, heat olive oil in a skillet over medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
  4. Stir in minced garlic and continue sautéing for another 1-2 minutes until fragrant.
  5. Once rice is cooked, fluff it with a fork and transfer it to the skillet with the onions and garlic. Gently combine and cook for an additional 2-3 minutes to bring flavors together.
  6. Stir in chopped parsley, basil, thyme, lemon juice, and lemon zest. Taste and adjust seasoning with salt or pepper if desired.
  7. Transfer to a serving dish and garnish with additional herbs if desired.