Best 16 Parsley Rice Recipes

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**Parsley Rice: A Vibrant and Flavorful Side Dish**

Parsley rice is a vibrant and flavorful side dish that adds a pop of color and freshness to any meal. This versatile dish is made with simple ingredients, including parsley, rice, onion, garlic, and spices. It can be easily customized to suit your taste preferences, making it a perfect accompaniment to a variety of main courses. Whether you're looking for a quick and easy weeknight meal or a special occasion side dish, parsley rice is sure to impress. This article features three delicious parsley rice recipes, each with its own unique flavor profile. From a classic parsley rice pilaf to a zesty lemon parsley rice and a savory mushroom parsley rice, there's a recipe here for everyone.

Here are our top 16 tried and tested recipes!

WILD RICE WITH MUSHROOMS AND PARSLEY



Wild Rice with Mushrooms and Parsley image

If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 7

1 cup wild rice
2 tablespoons extra-virgin olive oil
1 pound button mushrooms, trimmed and sliced
Coarse salt and ground pepper
2 garlic cloves, minced
3 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON



Chicken and Rice Soup With Celery, Parsley and Lemon image

This soup is simultaneously cozy and fresh. It's just the kind of thing you want to eat when you're sick and seeking something that'll perk you up and get you through it. The soup simmers long enough for the rice to start to break down so it thickens the soup. If you prefer a brothier soup that's predominantly chicken and rice floating in broth, cook just until the rice is tender. Or if you want thick porridge, just keep simmering. (You can't really overcook chicken thighs.) Lemon juice adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, grains and rice, poultry, soups and stews, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 stalks celery, leaves reserved and stalks thinly sliced
3/4 cup jasmine rice (unrinsed)
Kosher salt
1/2 cup fresh parsley leaves
1 teaspoon fresh lemon zest plus up to 1/2 cup lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tablespoon unsalted butter (optional)

Steps:

  • In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
  • Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
  • Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
  • Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

SPINACH-FETA RICE PILAF, SLICED STEAK WITH OREGANO SAUCE, AND BROILED TOMATOES WITH PARSLEY



Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley image

Provided by Rachael Ray : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 20

Extra-virgin olive oil, for liberal drizzling
2 tablespoons butter
1/2 cup orzo
1 onion, finely chopped
1 1/4 cup long grain rice
2 cups chicken stock
1 large bundle farm spinach, washed and dried
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 cup Greek feta crumbles
2 (1-pound) pieces flank steak (2-pounds total)
2 tablespoons extra-virgin olive oil, plus more for coating
4 cloves garlic, finely chopped
1 large shallot, finely chopped
1 red chile pepper, chopped or sliced
2 tablespoons chopped fresh oregano
2 tablespoons butter
1 lemon, juiced
6 plum tomatoes, halved
A generous handful flat-leaf parsley, thinly sliced

Steps:

  • For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Preheat the broiler.
  • For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally. When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.
  • For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.
  • For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes. Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.;

LEMON PARSLEY RICE



Lemon Parsley Rice image

Make and share this Lemon Parsley Rice recipe from Food.com.

Provided by Lorac

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups chicken broth
1 cup white rice
2 tablespoons butter
1/2 small lemon, juice of
salt and pepper
1/4 cup parsley, finely chopped

Steps:

  • Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes.
  • Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine.
  • Add parsley, toss gently to combine and serve.

LEMON PARSLEY RICE



Lemon Parsley Rice image

Provided by Food Network Kitchen

Categories     side-dish

Number Of Ingredients 5

1 cup rice
1/4 cup finely chopped parsley
Juice of half a lemon
2 tablespoons butter
Salt & pepper

Steps:

  • Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.

SHRIMP AND RICE SALAD WITH PARSLEY



Shrimp and Rice Salad with Parsley image

The parsley adds both color and flavor to this salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 7

1 cup long-grain white rice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 pound medium shrimp, peeled and deveined
1 cup packed fresh parsley leaves, chopped
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Cook rice according to package instructions. In a medium skillet, heat olive oil over medium-high. Add garlic and shrimp, and cook until shrimp are opaque throughout, about 2 minutes. Transfer to a large bowl and add cooked rice, parsley, and lemon juice. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 300 g, Fat 8 g, Fiber 1 g, Protein 15 g

RICE WITH PARSLEY



Rice with Parsley image

Categories     Rice     Side     Quick & Easy     Winter     Parsley     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 5

6 cups canned low-salt chicken broth
2 teaspoons salt
3 cups long-grain white rice
1/2 cup chopped fresh Italian parsley
1/2 cup (1 stick) butter

Steps:

  • Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.

BROWN- AND WILD-RICE PILAF WITH PORCINI AND PARSLEY



Brown- and Wild-Rice Pilaf with Porcini and Parsley image

Categories     Herb     Mushroom     Rice     Side     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

1/2 cup wild-rice, rinsed in a sieve
1 1/2 ounces dried porcini (available at specialty foods shops and some supermarkets)
1 cup hot water
1 3/4 cups cold water
1 cup long-grain brown rice (not converted)
1 teaspoon salt
1 cup chopped onion
3 tablespoons unsalted butter
1 1/2 cups chopped fresh parsley

Steps:

  • To a small saucepan of boiling water add the wild rice, remove the pan from the heat, and let the rice soak for 30 minutes. In a small bowl combine the, porcini and the hot water and let the mushrooms soak for 30 minutes. Strain the mixture through a rinsed and squeezed paper towel set over a measuring cup, reserving 3/4 cup of the soaking liquid, wash the porcini under cold water to remove any grit, and chop them. In a large saucepan bring the cold water and the porcini soaking liquid to a boil, stir in the wild rice, drained well, the brown rice, and the salt,and simmer the mixture, covered for about 40 minutes, or until the liquid is absorbed and the rice is tender. While the rice is cooking, in a large skillet cook the onion in the butter over moderately low heat, stirring occasionally, until it is softened and stir in the porcini. Add the rice to the skillet with the parsley and salt and pepper to taste and combine the mixture well.

PARSLEY BROWN RICE



Parsley Brown Rice image

Provided by Marian Burros

Categories     easy, side dish

Time 2h30m

Yield 3 servings

Number Of Ingredients 4

3/4 cup brown rice
1 1/2 cup water
2 tablespoons chopped parsley
Salt and frsehly ground black pepper to taste

Steps:

  • To cook brown rice in less than 30 minutes it must be soaked for 2 hours or longer. Cover the rice with water the night before or whenever convenient. Place the water and rice with salt to taste in pot to be used for cooking.
  • To cook, place pot over high heat and bring to boil. Reduce heat to simmer; cover and cook rice about 20 minutes, until water has evaporated and rice is tender.
  • Chop parsley. Season cooked rice with pepper and sprinkle with parsley.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 393 milligrams, Sugar 0 grams

RICE WITH PEAS AND PARSLEY



Rice With Peas and Parsley image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
4 tablespoons chopped onion
1 cup converted rice
1 1/2 cups water
1 bay leaf
Salt and freshly ground pepper to taste
4 drops Tabasco sauce or to taste
1 cup frozen peas
4 tablespoons finely chopped parsley

Steps:

  • Heat 2 tablespoons of the butter in a saucepan and add the onion. Cook until wilted. Add the rice and stir briefly.
  • Add the water, bay leaf, salt, pepper and Tabasco. Bring to a boil, cover tightly and simmer 17 minutes.
  • Meanwhile, combine the peas with the remaining 1 tablespoon of butter in a saucepan with salt and pepper. Heat, shaking the saucepan to redistribute the peas so they cook evenly, about 1 minute.
  • Add the peas and parsley to the rice and stir with a fork to blend. Remove the bay leaf and serve.

Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 2 grams, TransFat 0 grams

RICE WITH LEMON, CAPERS & PARSLEY



Rice With Lemon, Capers & Parsley image

Make and share this Rice With Lemon, Capers & Parsley recipe from Food.com.

Provided by MrsJ492

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup white rice, Uncle Ben's Original long grain
3 cups water
3 tablespoons unsalted butter, divided
1/2 teaspoon salt
1/4 teaspoon black pepper, finely ground
1 tablespoon lemon juice, freshly squeezed
2 tablespoons capers, drained
2 tablespoons parsley, chopped

Steps:

  • Add rice to a large pan of boiling water.
  • Cook over high heat about 15 minutes, until just tender. Watch carefully to prevent overcooking.
  • Drain and rise thoroughly.
  • Heat 1 tablespoon butter in a heavy skillet or pan over low heat. (I usually use same pan I used to cook the rice.).
  • Add rice, salt, and pepper.
  • Heat, stirring gently with a fork.
  • Stir in lemon juice, capers, and parsley and remove from heat.
  • Stir in remaining butter and adjust seasonings to taste.
  • Serve immediately.

PARSLEY-PISTACHIO RICE SALAD



Parsley-Pistachio Rice Salad image

A healthy, delicious and fresh rice salad for summer flavored with mint and parsley and a light lemon dressing.

Provided by Susancrawf

Categories     Salad     Grains     Rice Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

½ cup basmati rice
1 cup water
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon coarse grained mustard
salt and pepper to taste
½ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint leaves
2 tomatoes, diced
½ red bell pepper, seeded and diced
¼ cup chopped pistachio nuts
¼ cup chopped pitted kalamata olives

Steps:

  • Combine the rice and water in a small saucepan. Bring to a boil, then reduce the heat to low and simmer until rice has absorbed all of the water, about 20 minutes. Transfer to a bowl and set aside to cool.
  • In a separate bowl, whisk together the olive oil, lemon juice and mustard. Season with salt and pepper. Pour the dressing over the rice, and stir in the parsley, mint, tomatoes, bell pepper, pistachios and olives.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 25.7 g, Fat 19.8 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 195.1 mg, Sugar 3 g

LEMON PARSLEY CHICKEN RICE



lemon parsley chicken rice image

Make and share this lemon parsley chicken rice recipe from Food.com.

Provided by stephanie

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon oil
2 tablespoons butter
4 pieces chicken breasts, cut into strips
1/3 cup lemon juice
1 1/2 cups rice (long grain)
2 1/2 cups water
1/8 teaspoon rosemary
1 cup spinach leaves
1/2 cup cream
1/4 cup fresh parsley

Steps:

  • In a skillet, melt butte and oil over medium heat.
  • Sauté chicken until no pink remains.
  • Add rice, water, lemon juice and rosemary.
  • Bring to a boil.
  • Reduce heat, cover and simmer about 4 minutes.
  • Add spinach leaves, recover and simmer 6 minutes.
  • Take off the heat, stir in cream and parsley.

ONIONS AND SPICE, PARSLEY AND RICE



Onions and Spice, Parsley and Rice image

For a succulent side dish, Marion Karlin of Waterloo, Iowa suggests her nicely herbed and spiced rice. Onions, mint, dill and lemon all accent the tender grain, while the flecks of green dress it up a bit.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1-3/4 cups thinly sliced green onion
1-1/2 cups coarsely chopped onion
2/3 cup uncooked long grain rice
1/2 cup minced fresh parsley
2 tablespoons butter
1 teaspoon salt
1 teaspoon dill weed
1/2 teaspoon dried mint
1/4 teaspoon white pepper
1-1/2 cups water
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large nonstick skillet, cook green onions, onions, rice and parsley in butter for about 3 minutes or until coated evenly with butter. Stir in the salt, dill, mint and pepper. Stir in the water, lemon juice and lemon zest. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until rice is tender. Fluff with a fork.

Nutrition Facts :

PARSLEY RICE CASSEROLE



Parsley Rice Casserole image

Who says rice has to be plain? Everyone will rave about the subtle flavors in this easy-to-assemble casserole. Fresh parsley and cheddar cheese lend to its terrific color, while celery salt makes it taste great.-Mary Alice Stefancik, Westlake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4-6 servings.

Number Of Ingredients 9

2 large eggs, beaten
2 cups whole milk
2 cups cooked rice
1 cup chopped fresh parsley
1/2 cup butter, melted
1 tablespoon finely chopped onion
1 teaspoon celery salt
1/2 teaspoon salt
3/4 cup shredded cheddar cheese

Steps:

  • In a bowl, combine eggs, milk and rice. Stir in parsley, butter, onion, celery salt and salt. Pour into a greased 2-qt. baking dish; sprinkle with cheese. Set dish in a 13-in. x 9-in. pan; add 1 in of hot water to pan. Bake at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts :

PARSLEY RICE



Parsley Rice image

Make and share this Parsley Rice recipe from Food.com.

Provided by Tina D. Breen

Categories     White Rice

Time 30m

Yield 6 cups, 6-8 serving(s)

Number Of Ingredients 4

1 1/2 cups long grain rice
3 cups water
4 tablespoons butter
1 tablespoon dried parsley

Steps:

  • Rinse Rice under the faucet to remove excess starch.
  • Bring Rice and Water to a rapid boil in a 2 quart saucepan.
  • Cover Rice and reduce heat to low.
  • Cook on Low 20 minutes.
  • Cut Butter into 4 pieces.
  • When Rice had doubled in volume, Add the Butter and replace lid.
  • Once Butter has melted, sprinkle Parsley even over ther the Rice.
  • Stir to fully mix Rice, Butter and Parsley.
  • Serve with any meat dish. Pairs up exceptionally with Chicken Breasts.

Tips:

  • Use fresh parsley: Fresh parsley has a more vibrant flavor than dried parsley, so it's best to use it whenever possible. If you don't have fresh parsley on hand, you can use 1 tablespoon of dried parsley instead of 1/4 cup of fresh parsley.
  • Chop the parsley finely: Finely chopped parsley will distribute its flavor more evenly throughout the rice.
  • Use a good quality olive oil: A good quality olive oil will add a rich, fruity flavor to the rice. If you don't have olive oil, you can use another type of vegetable oil, such as canola oil or grapeseed oil.
  • Don't overcook the rice: Overcooked rice will be mushy and bland. Cook the rice according to the package directions, or until it is tender but still has a slight bite to it.
  • Season the rice to taste: Add salt and pepper to the rice to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

Parsley rice is a simple but flavorful side dish that can be served with a variety of main courses. It's a great way to use up fresh parsley, and it's also a good source of vitamins and minerals. With just a few simple ingredients and a little bit of time, you can make a delicious and healthy parsley rice dish that your family and friends will love.

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