Octonary Herb and Citrus Infused Rice Pilaf

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Fragrant rice pilaf cooked with eight fresh herbs and a splash of citrus, delivering bright and complex flavors perfect as a side dish. This Mediterranean-inspired Fourth of July recipe, ready in about 30 minutes, pairs long grain basmati rice, chicken broth, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups, rinsed until water runs clear long grain basmati rice
• 3 cups, low sodium chicken broth
• 2 tbsp olive oil
• 1 small, finely diced yellow onion
• 2 cloves, minced garlic
• 1 tbsp, chopped fresh parsley
• 1 tbsp, chopped fresh cilantro
• 1 tbsp, chopped fresh mint
• 1 tbsp, chopped fresh dill
• 1 tbsp, chopped fresh thyme
• 1 tbsp, chopped fresh oregano
• 1 tbsp, chopped fresh basil
• 1 tbsp, chopped fresh chives
• 1 tsp finely grated lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely diced yellow onion and sauté for 4-5 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant, avoiding browning.
3. Step 3: Add 1 1/2 cups rinsed basmati rice to the saucepan, stirring to coat each grain with oil and lightly toast for 2 minutes.
4. Step 4: Pour in 3 cups low sodium chicken broth, then add 1 tsp salt and 1/2 tsp black pepper. Bring the mixture to a boil.
5. Step 5: Reduce heat to low, cover the saucepan tightly, and simmer for 15 minutes until all liquid is absorbed and rice is tender.
6. Step 6: Remove from heat and let the rice sit covered for 5 minutes to steam.
7. Step 7: Fluff the rice with a fork and gently fold in 1 tbsp each of fresh parsley, cilantro, mint, dill, thyme, oregano, basil, and chives, along with 1 tsp lemon zest and 2 tbsp fresh lemon juice.
8. Step 8: Adjust seasoning if needed and serve warm as a bright, herbaceous side dish.