Best 2 Green Goddess Rice Recipes

Indulge in the vibrant flavors of Green Goddess Rice, a delightful dish that combines the freshness of herbs, the richness of avocado, and the zesty tang of lemon. This recipe collection offers three variations of this culinary masterpiece: a classic Green Goddess Rice, a vibrant Green Goddess Quinoa, and a creamy Green Goddess Pasta. Each recipe is packed with nutrient-rich ingredients, providing a satisfying meal that caters to various dietary preferences. Explore the versatility of Green Goddess sauce as you transform everyday grains and pasta into extraordinary culinary creations. Let your taste buds embark on a journey of herbal delight with these easy-to-follow recipes that promise a symphony of flavors in every bite.

Here are our top 2 tried and tested recipes!

GODDESS BROWN RICE BOWL

Goddess Brown Rice Bowl image

Provided by Trisha Yearwood

Categories main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 anchovy fillets
1 small clove garlic, finely grated
3/4 cup plain Greek yogurt
1/3 cup mayonnaise
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Kosher salt
1 1/2 cups short-grain brown rice
3 tablespoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 1/2 cups sugar snap peas, stringed and halved
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
1 avocado, sliced
1/3 cup roasted pepitas (hulled green pumpkin seeds) or chopped roasted cashews

Steps:

For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.

CHEF JOHN'S GREEN GODDESS DRESSING

Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

Tips:

Use fresh herbs. Fresh herbs will give your Green Goddess Rice the best flavor. If you don't have fresh herbs, you can use dried herbs, but be sure to use only half the amount.
Don't overcook the rice. Rice should be cooked until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
Let the rice cool slightly before adding the dressing. This will help to prevent the dressing from curdling.
Serve Green Goddess Rice immediately. This dish is best served fresh. However, you can store leftovers in the refrigerator for up to 3 days.

Conclusion:

Green Goddess Rice is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. It is also a great way to use up leftover rice. The combination of fresh herbs, tangy dressing, and tender rice is sure to please everyone at your table. So next time you're looking for a quick and healthy meal, give Green Goddess Rice a try!