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Green Rice (Parsley Rice)

2012 January 27

Sometimes I spend so much time investigating main courses that I totally forget the other parts of the meal.  This recipe is so good, however, that it’ll make you forget the main course. The tiny toasted sesame seeds add such a nutty flavor and the copious amount of parsley keeps the dish light and fresh.


I served this dish with simply sauteed squash but I think it would be a great accompaniment for salmon, or any fish really, or chicken.  Or beans.  Or anything.  Or nothing.  Just alone.  Yum.



Green Rice (adapted from The Natural Cookbook)


1 cup (240 mL) brown rice
5 cups (1 L) water
1/2 cup chopped parsley
1/4 cup sesame seeds
1 tablespoon olive oil
1 tablespoon soy sauce


  1. Bring water to a boil and add rice.
  2. Cook rice 30 minutes or until tender.
  3. Pour water and rice through a fine strainer and return drained rice to cooking pot.
  4. Place rice, covered with a lid, in pot off heat for 10 minutes while you prepare other ingredients.
  5. Toast sesame seeds by bringing a skillet to medium-high heat and adding seeds. Cook until fragrant, stirring often, about 4 minutes.
  6. Add chopped parsley, sesame seeds, oil, and soy sauce to rice. Mix thoroughly.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

  • Kaytorade

    I make green rice – but never with the sesame seeds.  They sound like a nice crunchy addition!

  • Alida

    I’m the same way – always looking for new main dishes, neglecting the sides.   This rice dish is nice and simple and sound fanstastic!   I love the addition of sesame seeds.

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