Recipe for: Green rice with basil - photo 1
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Recipe for: Green rice with basil

Spicy Additions halloween 40 min Easy 0 views ~12.17 PLN - (0)
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Description

Aromatic green rice with basil is a light side dish with an intense, fresh flavor and an autumn twist – roasted pumpkin seeds. The dish combines classic Italian pesto inspiration with Polish seasonal accents: fresh basil and spinach, along with crunchy pumpkin seeds that give it a Halloween character. The green rice is creamy, subtly garlicky, with a distinct herbal note and a hint of saltiness. It pairs wonderfully with roasted meats (e.g., duck, roasted chicken breast), braised vegetables, or as a decoration for Halloween parties – it can be shaped into "mounds" and decorated with seeds to resemble dark little hills. The dish is quick to prepare, visually impressive, and easy to store.

Ingredients Used

Ingredients (11)

Servings:
4
  • Rice 300 g
  • Spinach 60 g
  • Vegetable broth 700 ml
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Basil 30 g
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Roasted pumpkin seeds 40 g
  • Cheese 50 g
💰 Estimated dish cost: ~12.17 PLN (3.04 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the basil and spinach under cold running water. Place the leaves on a clean kitchen towel and gently dry them by pressing the towel to remove excess water. Cut off the thick stems from the basil — use only the leaves for the green paste. If the spinach has tough stems, cut them off.

Ingredients: Basil, Spinach
Use a colander and a paper towel or cloth to dry the leaves. If you are using frozen spinach, thaw it first and squeeze out the excess moisture (you can use a strainer and a spoon).
2

Peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and crush two cloves with a knife, then finely chop. Measure and prepare the rapeseed oil.

Ingredients: Onion, Garlic, Rapeseed oil
Use a sharp knife and a stable cutting board. If you want a milder garlic flavor, grate it on a fine grater.

Frying and cooking

3

Heat a large skillet or saucepan with a diameter of 24–26 cm over medium heat. Pour in 30 g of rapeseed oil (2 tablespoons). When the oil is slightly heated (shiny surface, not smoking), add the chopped onion and sauté for 4–5 minutes, stirring with a wooden spoon, until it becomes soft and slightly golden. Add the garlic and sauté for another 30–40 seconds, just to release the aroma — do not burn.

Ingredients: Rapeseed oil, Onion, Garlic
The best is a pan with a thick bottom or a saucepan. Use a wooden spoon. If the onion starts to brown quickly, reduce the heat — it should become translucent, not burn.

Green Pasta

4

Prepare the green paste: place the washed basil leaves (30 g) and spinach (60 g) in a blender. Add 100 ml of hot vegetable broth, 1/2 teaspoon of salt (about 1 g), and 1 pinch of pepper. Blend in pulses, then in a continuous stream until you achieve a smooth, intensely green paste with the consistency of a thin pesto — it should be liquid but not watery. If the mixture is too thick, add 1 tablespoon of hot broth at a time.

Ingredients: Basil, Spinach, Vegetable broth, Salt, Black pepper
Use a jug blender or an immersion blender in a tall container. Blend briefly and in pulses to maintain the fresh color; blending too long can heat the leaves and darken the green. This is a key visual and flavor step.

Cooking rice

5

Pour the dry rice (300 g) into a pot with the sautéed onion and garlic. Stir the dry rice over medium heat for 1.5–2 minutes, until the grains are slightly warmed and become slightly translucent — this will improve their texture after cooking.

Ingredients: Rice, Onion, Garlic
Use a heavy-bottomed pot with a lid. Stir with a wooden spoon to prevent the rice from sticking to the bottom. This is a short step, do not exceed 2 minutes.
6

Pour the remaining hot vegetable broth (about 600 ml) into the pot and add the blended green paste. Gently stir, bring to a boil over medium-high heat, then reduce the heat to low and cover with a lid. Cook for 12–15 minutes without lifting the lid — the rice should absorb the liquid.

Ingredients: Vegetable broth, Rice
Keep the heat very low after boiling so the rice can quietly absorb the liquid. Do not stir while cooking, as it may become sticky. Cooking time may vary depending on the type of rice — after 12 minutes, check with a fork if the grains are soft.

Finishing and serving

7

After cooking, remove the pot from the heat and let it sit covered for 5–7 minutes so the rice can 'rest' and evenly absorb the moisture. Then uncover and gently fluff the rice with a fork — do this from the edges towards the center.

Ingredients: Rice
Resting allows the grains to separate and the dish will be fluffier. Use a fork instead of a spoon to avoid crushing the grains.
8

In a small dry skillet, toast the pumpkin seeds (40 g) over medium heat for 3–4 minutes, shaking the skillet every few seconds, until they start to sizzle lightly and turn golden. Be careful, as they can burn quickly. Set aside to cool.

Use a small skillet with a thick bottom. Toasting without fat brings out flavor and crunch — do not add oil. If the seeds start to smoke, remove them from the heat immediately.
9

You can optionally mix 50 g of finely grated cheese into the warm rice for creaminess. Taste and season with salt and pepper if needed. Serve the rice warm, evenly sprinkled with toasted pumpkin seeds. For a Halloween party, shape small mounds of rice and arrange the seeds as a 'topping' to mimic pumpkin decor.

Ingredients: Cheese, Salt, Black pepper
If you are not adding cheese, the dish remains vegan. Add the cheese at the end and stir briefly to let it melt. You can also add pumpkin seeds to enhance the flavor/texture.
10

Serve green rice as a side dish to roasted meat, stewed vegetables, or as a standalone snack. For Halloween, prepare small plates with one 'mound' of rice and decorate a few plates with an extra serving of pumpkin seeds.

Ingredients: Rice
For serving, use a wide flat plate; a dark-colored plate will highlight the green of the rice. If you want to add contrast, sprinkle a little crumbled cheese in the center.

Fun Fact

💡

Basil has been valued since ancient times and is associated with home protection in many cultures. Green rice with basil combines the freshness of herbs with the simplicity of rice cuisine, and the addition of pumpkin seeds refers to the tradition of autumn harvests.

Best for

halloween przyjęcie obiad

Tips

🍽️ Serving

Serve the rice slightly warm. For a Halloween effect, shape small mounds using an ice cream scoop and sprinkle with pumpkin seeds. It pairs well with roasted duck or marinated chicken breast. If you are adding cheese, serve immediately so the cheese doesn't cool down and lose its creaminess.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add 1–2 tablespoons of water or broth for each serving and warm in a skillet over low heat, stirring until the rice regains moisture. Pumpkin seeds are best stored separately to maintain their crunchiness.

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