Treat yourself to a refreshing Jasmine White Rice dish that will give you the energy to take on the day. Whip up zesty Green Goddess Rice Salad in 15 minutes flat!
Prepare rice according to package directions. Let cool completely.
In blender, purée garlic, yogurt, basil, chives, cilantro, mayonnaise, lemon zest, lemon juice, oil, dill, parsley, salt and pepper until smooth; set aside.
In large bowl, toss together rice, avocados, apple, romaine, spinach and green goddess yogurt dressing until well coated.
Divide among 6 bowls. Serve with lemon wedges.
Packed with protein, Greek yogurt is extra rich and velvety. From Mediterranean meals like this Baked Feta Rice with Poached Eggs and Harissa to Indian-inspired dishes like this Everyday Chicken Biryani, Greek yogurt adds a creamy indulgence to your recipes.
If you don’t have Greek yogurt handy, you have plenty of options. The best substitute is sour cream, particularly for dressings and sauces. Simply use the same ratio, and you’ll get a similar textured dish. As you’ll be blending up the mixture, cottage cheese will give your dressing the same zesty flavor and creamy texture. For a sweeter sauce, you could opt for mashed bananas.
Using herbs is just one of the delicious ways to make green rice! Level up your culinary skills with some tricks to keep fresh herbs at their best.
Basil: Look for bright green leaves – avoid black edges. Wrap up basil in a damp paper towel for 2 or 3 days and store in the vegetable crisper.
Chives: Both Spicy and savory, chives can be chopped up and frozen. Why not pop them in an ice cube tray with olive oil? Simply pop out a few cubes for a simple way to elevate any sauté.
Cilantro: Cilantro can store for up to 5 days in the vegetable crisper. While this recipe doesn’t include heat, remember that cilantro should be at last minute for recipes that do!
Dill: Sweet yet tangy, dill is fairly delicate – it will keep just 2 or 3 days. If you’re using dried dill, you’ll want to cut down to just a ⅓ of the fresh dill measurement!
Parsley: Skip dried parsley; after all, fresh parsley will stay fresh for 4 or 5 days and you can chop it up and freeze for later use. Trust us, it’s worth it!