Royal Basmati Rice with Spring Vegetables and Green Vinaigrette

Royal Basmati Rice with Spring Vegetables and Green Vinaigrette

  • Servings: 4
  • Total Time:

A delicious way to eat your veggies! A tangy green vinaigrette tops off fresh spring vegetables nestled in a bed of aromatic Royal Basmati Rice.


For the Rice

  • 1 cup Royal Basmati Rice
  • 1¾ cups water
  • Pinch of salt
  • 1 tablespoon GrapeOla grape seed oil
  • 1 leek, cleaned and thinly sliced’
  • 10-12 asparagus stalks, cleaned, trimmed and sliced into 2” pieces
  • 8 ounces snap peas, trimmed and sliced
  • 1 bunch chard, cleaned and cut into 2” pieces
  • Salt and pepper, to taste


For the Vinaigrette

  • 1 cup parsley leaves
  • 1 cup packed baby spinach leaves
  • 2 tablespoons tarragon leaves, rinsed
  • ¼ teaspoon dried dill
  • ¼ teaspoon fenugreek
  • 3 tablespoons minced chives
  • 1 garlic clove, roughly chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
  • ½ cup GrapeOla grape seed oil
  • ½ cup mayonnaise
  • Kosher salt
  • Freshly ground pepper


  1. Place all ingredients for the vinaigrette in a blender and blend until smooth. Salt and pepper to taste. Set aside.
  2. For the rice, bring water to a boil in a medium sauce pot with a tight fitting lid. Add rice and salt. Reduce heat to low and cover. Cook for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
  3. While the rice is cooking, heating oil in a medium saute pan. Add leeks and a pinch of salt and cook 3-5 minutes, or until soft. Add asparagus, snap peas and charge and saute for 2-5 minutes, or until the chard begins to wilt. Set vegetables aside.
  4. In a large bowl, combine rice, vegetables, and vinaigrette. Serve warm or at room temperature.