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+ servings

The Greenest Rice Pilaf


Herb Sauce

  • 4 cups herbs (cilantro, mint, basil, and/or dill)
  • 1 (or up to 3) serrano chiles, stems removed, split lengthwise
  • ¼ cup lime juice (fresh is best)
  • 2 tbsp white miso
  • ½ tsp kosher salt + plus more, to taste
  • 2 tbsp water
  • ½ cup pistachios, toasted
  • cup + 3 tbsp olive oil
  • 4 cups cooked white rice, chilled overnight
  • 6 oz sugar snap peas
  • 3 scallions
  • ¾ cup crumbled feta
  • ½ cup golden raisins
  • 1 cup shelled fresh peas (from about 1 lb. pods) or frozen peas, thawed


Herb Sauce

  • To the bowl of your food processor or blender, add the herbs, one of the chilis, lime juice, miso, a pinch of salt and 2 tbsp water.
  • Blend until well combined.
  • Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp.
    salt, and 2 Tbsp. water in a blender on high speed until well combined.
  • Slowly, drizzle in ⅓ cup oil and continue to blend until sauce is very smooth.
    Taste sauce for heat; if it seems mild, add another chile or two. (The sauce should be slightly spicier than what you’re comfortable with because the overall dish will be far mellower once everything is combined)

Warm the Peas

  • In a small saucepan over medium-high heat, warm a bit of butter or oil.
  • Add the peas and saute until they’re heated through and tender (~ 3-5 minutes). Set aside to cool

Crisp the Rice

  • In a large nonstick skillet over medium-high heat, warm the remaining 3 tbsp oil until it's very hot.
  • Add rice, pressing down with a spatula to create as much contact as possible with the pan's surface
  • Reduce heat to medium and cook, undisturbed, until rice is deep golden brown
    underneath, 6–8 minutes. Season with salt and a grind of black pepper
  • (Depending on the size of your pan, you may have to crisp the rice in batches)


  • While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl.
  • Add pistachios, feta, peas, raisins, and rice; toss to combine.
  • Drizzle herb sauce over, tossing again to coat well. Taste and season with
    salt and pepper, if needed.