Chef John of Food Wishes presents a joyful, herb-forward side dish inspired by Meredith Hayden’s famous green soup. This swamp rice is as beautiful as it is nutritious—perfect for anyone who wants to elevate their rotation of cooking, easy recipes with bright color, herbaceous flavor, and a surprisingly simple technique. For exact ingredient amounts, see the printable recipe: https://www.allrecipes.com/swamp-rice-recipe-11791704
Step 1: Sauté the Aromatics
Begin by warming olive oil in a medium skillet over medium heat. Add one diced onion and a generous pinch of salt. Cook, stirring occasionally, until the onion turns soft and translucent—about five minutes. This step builds the savory foundation for the swamp rice and brings natural sweetness from the onions.
Step 2: Make the "Swamp Rice Smoothie"
While the onions soften, the green blender mixture is prepared. In a blender combine:
- Two packed cups of baby spinach (packed tightly)
- 3–4 jalapeños, seeded for moderate heat
- One bunch of parsley (trim big stems; small stems are fine)
- 2 cloves garlic
- One bunch of green onions, sliced
- Cold water (or chicken/vegetable/seafood stock if preferred)
Blend this on high until completely smooth. Chef John jokingly calls this the swamp rice smoothie—packed with polyphenols and color. The green will be incredibly vivid at this stage.
Step 3: Add Rice and Coat the Grains
When the onions are soft, add long-grain basmati rice to the pan and sprinkle in salt. Stir the rice with the oil and onions so each grain is lightly coated. This optional but important trick helps deliver a lovely texture: rice that’s tender, slightly starchy on the surface, but still separated rather than clumped.
Step 4: Pour in the Green Puree and Bring to a Boil
Raise heat to high and pour the blended herb mixture into the rice. Give a quick stir, then stand back and let it come to a full boil. Once boiling, stir one last time and level the rice with a gentle shake and swirl of the pan so the grains form an even layer. Wait about 30 seconds for it to come back to a boil.
Step 5: Cover, Simmer, and Rest
Cover the pan tightly, reduce heat to medium-low (not low), and set a timer for exactly 20 minutes. Basmati normally cooks in 15 minutes in plain water, but because the cooking liquid here is thicker than water the rice needs a little extra time. It should simmer gently under a glass lid—bubbles visible but not a rolling boil.
When the 20 minutes are up, turn the heat off and let the rice rest, covered, for 10 minutes. This is critical—no peeking, no stirring. As Chef John says, “no peeking, no stirring, no tasting.” The rest period lets residual heat finish the cooking evenly.
Step 6: Fluff and Finish
After the 10-minute rest, uncover and check a small bite for tenderness. If tender, use a fork to thoroughly fluff the rice—separating grains and releasing trapped heat so the rice stops cooking and doesn't become gluey. Initially it may look a bit wet or sticky, but persistent fluffing and gentle tossing will break clusters apart and reveal beautifully separated, plump grains.
Step 7: Season and Serve
Taste and adjust seasoning. If serving the rice on its own as a main, it may benefit from extra salt, a pat of butter, or a squeeze of lemon or vinegar for brightness. Chef John served his swamp rice alongside a Mississippi chicken chili, but it pairs well with fish (use seafood stock in the blender), roasted meats, or vegetable mains. Garnish with sliced jalapeño rings and thinly sliced green onions for a fresh finishing touch.
Ingredients (Guideline)
- 1 medium onion, diced
- 2 packed cups baby spinach
- 3–4 jalapeños, seeded
- 1 bunch parsley
- 2 cloves garlic
- 1 bunch green onions, sliced
- Long-grain basmati rice (see printable recipe for exact amount)
- Olive oil, salt, and cold water or stock
Expert Tips for Best Results
- Coat the grains: Stirring rice with hot oil before adding liquid improves texture and reduces clumping.
- Use medium-low simmer: Rice cooked on too low a heat often yields poor texture—aim for a gentle simmer under the lid.
- Don’t skip the rest: The covered 10-minute rest is essential to finish the cooking and stop the rice from becoming sticky.
- Adjust heat and acidity: Add lemon or vinegar if serving as a main to brighten the dish.
- Swap the liquid: Use chicken, vegetable, or seafood stock in place of water to match your main course.
“Packed, I mean really, really packed.” — A reminder about how tightly to pack the spinach for the green puree.
Variations and Serving Ideas
- Add shredded cooked chicken and seasonal vegetables to make it a one-pan main.
- Use seafood stock and serve with grilled fish for a light, coastal meal.
- Finish with butter and lemon for a richer, brighter side if serving alone.
This swamp rice is a joyful addition to any list of cooking, easy recipes—quick to make, visually stunning, and endlessly adaptable. For precise ingredient amounts and a printable version, visit: https://www.allrecipes.com/swamp-rice-recipe-11791704
Chef John’s swamp rice celebrates herbs, heat, and technique—try it with chili, roasted proteins, or as a vibrant vegetarian plate. Enjoy!
Swamp Rice: A Vibrant, Healthy Twist for Cooking, Easy Recipes. There are any Swamp Rice: A Vibrant, Healthy Twist for Cooking, Easy Recipes in here.
