Green herb pilaf

Herb pilaf recipe


Dietary information

Main ingredients
Rice, spinach, spring onions, parsley

Sourced from
The Cook’s Companion App and book

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This herb pilaf recipe is a simple dish worth building into your repertoire. It is good for lunch or supper on its own, or can be served in smaller quantities with a grilled chicken breast or escalope of veal.


1 tablespoon extra-virgin olive oil

40 g butter

2 tablespoons watercress leaves, finely chopped
1 cup spring onion, including green tops, finely chopped

2 handfuls baby spinach leaves, washed, dried and finely chopped

1 cup long-grained rice

1½ cups water, or chicken stock


½ cup fresh parsley, finely chopped

2 tablespoons fresh coriander leaves, finely chopped

freshly ground black pepper

freshly grated parmesan cheese, or freshly grated pecorino cheese



Heat oil and half the butter in a heavy-based saucepan.

Add watercress, spring onion and spinach and cook for a few minutes, stirring. Add rice and cook, stirring, until grains look shiny and are flecked with green. Add water and salt. Bring to a boil over a moderate heat, then turn heat to very low, cover pan and transfer it to a simmer mat and cook undisturbed for 20 minutes.

Stir parsley, coriander and remaining butter into rice with a fork. Turn into a hot serving dish, grind on pepper and pass cheese separately.