30+ Fresh and Flavorful Spring Rice Recipes to Celebrate the Season

Spring is the season of renewal, bringing fresh flavors, vibrant colors, and a bounty of seasonal ingredients to our tables.

One versatile ingredient that shines throughout this time of year is rice.

Whether it’s paired with spring vegetables, fruits, or proteins, rice serves as the perfect base to create dishes that are light, healthy, and bursting with flavor.

In this article, we’ll explore over 30 delicious spring rice recipes that celebrate the season.

From zesty lemon-infused rice to savory stir-fries with fresh peas and asparagus, these recipes will inspire you to make the most of the spring harvest.

Whether you’re preparing a quick weeknight dinner or planning a special gathering, these spring rice dishes are sure to impress and satisfy.

30+ Fresh and Flavorful Spring Rice Recipes to Celebrate the Season

Spring is the perfect time to experiment with fresh, vibrant flavors, and rice is an ideal canvas to showcase the season’s bounty.

With over 30 delicious recipes, you now have a variety of options to explore—each one offering a unique twist on this classic pantry staple.

Whether you’re craving a light side dish, a hearty main course, or a fresh salad, spring rice recipes bring together the best of what the season has to offer.

Enjoy the refreshing ingredients, colorful presentations, and diverse flavor combinations that these dishes bring, and make your spring meals even more memorable.

Embrace the season with these spring rice recipes that celebrate both flavor and simplicity!

Spring Vegetable Fried Rice

This vibrant and flavorful fried rice combines the essence of spring vegetables like peas, carrots, and green onions with fluffy rice. Stir-fried in a hot wok with garlic and soy sauce, it’s the perfect dish to brighten up any meal. This recipe is quick, easy, and customizable to include your favorite spring veggies.

Ingredients:

• 2 cups cooked jasmine rice (preferably chilled)
• 1/2 cup peas
• 1/2 cup diced carrots
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp salt
• 2 eggs (optional)
• 1 tbsp vegetable oil for frying

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add garlic and stir-fry for about 30 seconds until fragrant.
3. Add the diced carrots and cook for 2-3 minutes, until they start to soften.
4. Add peas and green onions, cooking for an additional 2 minutes.
5. Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked.
6. Add the rice to the pan, breaking up any clumps. Stir everything together.
7. Drizzle soy sauce and sesame oil over the rice, and stir-fry for another 2-3 minutes.
8. Season with salt to taste, and serve hot.

This Spring Vegetable Fried Rice is a delightful and nutritious dish that brings together fresh, seasonal vegetables with savory flavors. The addition of scrambled eggs makes it a satisfying meal, while the soy and sesame oil give it an unmistakable depth of flavor. It’s the perfect dish to serve on its own or as a side to your favorite protein, and it’s quick enough for a weeknight dinner.

Lemon Herb Spring Rice Salad

A refreshing rice salad infused with the bright flavors of lemon, herbs, and spring vegetables, this dish is ideal for picnics or light lunches. The combination of fresh parsley, mint, and a tangy lemon dressing enhances the rice’s flavor, making it a perfect accompaniment to grilled meats or as a standalone vegetarian meal.

Ingredients:

• 2 cups cooked basmati rice, cooled
• 1 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooled rice, cucumber, cherry tomatoes, and red onion.
2. Add the fresh parsley and mint to the rice mixture.
3. In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
4. Pour the dressing over the rice mixture and toss gently to combine.
5. Let the salad sit for at least 30 minutes in the fridge to allow the flavors to meld together before serving.

This Lemon Herb Spring Rice Salad is light, refreshing, and packed with vibrant flavors. The lemon and honey dressing balances the herbal notes, while the fresh vegetables bring crunch and color. It’s the ideal dish for any springtime gathering, providing a refreshing contrast to rich meats or as a simple yet flavorful vegetarian option. Its versatility and ease of preparation make it a go-to recipe for busy days.

Spring Pea and Mint Risotto

A creamy risotto infused with the freshness of spring peas and mint, this dish is the epitome of spring comfort food. The sweet peas and fragrant mint are perfectly complemented by the richness of Parmesan cheese, making for a luxurious yet light meal that showcases the best of the season.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth (warm)
• 1 cup peas (fresh or frozen)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil and butter over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes.
2. Add the Arborio rice to the pan and cook for 2 minutes, stirring occasionally, until the rice is slightly toasted.
3. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding the next ladleful of broth.
4. After about 15 minutes of adding broth, stir in the peas and continue to cook until the rice is creamy and tender (about 5-7 more minutes).
5. Stir in the chopped mint and Parmesan cheese. Season with salt and pepper to taste.
6. Remove from heat and serve immediately.

This Spring Pea and Mint Risotto is a creamy, comforting dish that’s both rich and light, thanks to the fresh peas and mint. The Parmesan adds a savory depth, while the mint brings a refreshing, fragrant note that makes it ideal for spring. Whether served as a main course or as a side dish to a larger meal, this risotto is sure to impress with its delicate balance of flavors and creamy texture.

Spring Asparagus and Lemon Rice Pilaf

This Spring Asparagus and Lemon Rice Pilaf is a zesty and light dish that highlights the fresh, crisp flavor of asparagus combined with the brightness of lemon. The fluffy rice is seasoned with garlic and sautéed onions, making it the perfect side dish for a spring meal or a light lunch. The addition of lemon zest and juice adds a refreshing burst of flavor.

Ingredients:

• 2 cups long-grain white rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 4 cups of water, bringing it to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
3. Add the garlic and asparagus to the pan, sautéing for another 5-7 minutes until the asparagus is tender but still crisp.
4. Once the rice is cooked, fluff it with a fork and transfer it to the skillet with the asparagus mixture. Add the vegetable broth, lemon zest, and lemon juice, stirring gently to combine.
5. Season with salt and pepper to taste and cook for another 2 minutes, allowing the flavors to meld together.
6. Serve warm as a side dish or light main course.

This Spring Asparagus and Lemon Rice Pilaf is a perfect way to celebrate the fresh flavors of spring. The earthy asparagus pairs wonderfully with the citrusy burst of lemon, while the fluffy rice brings everything together. It’s a versatile dish that pairs well with grilled chicken, seafood, or as a stand-alone vegetarian option. This recipe is light yet satisfying, making it ideal for both weeknight dinners and spring gatherings.

Spring Spinach and Garlic Brown Rice

This Spring Spinach and Garlic Brown Rice is a nutrient-packed, simple-to-make dish that’s full of vibrant spring greens. The earthy flavor of brown rice is complemented by the savory garlic and fresh spinach, creating a hearty yet light dish. It’s perfect for a quick and healthy meal or as a side to a main course.

Ingredients:

• 1 cup brown rice
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. Cook the brown rice according to package instructions, typically simmering it with 2 cups of water for about 30 minutes until tender.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes.
4. Stir in the cooked brown rice, adding vegetable broth to moisten the rice. Cook for an additional 3-4 minutes, allowing the rice to absorb the flavors.
5. Season with salt and pepper to taste, and add a drizzle of lemon juice for an extra layer of freshness if desired.
6. Serve warm as a side dish or enjoy as a light, healthy main course.

This Spring Spinach and Garlic Brown Rice is a quick, healthy, and flavorful dish that takes full advantage of seasonal greens. The combination of earthy brown rice and garlicky spinach makes for a satisfying meal, while the optional lemon juice brightens the entire dish. This recipe is perfect for anyone looking to add more nutritious and light meals to their weekly rotation, and it pairs beautifully with grilled chicken, fish, or roasted vegetables.

Spring Herb Rice with Peas and Feta

This Spring Herb Rice with Peas and Feta is a flavorful and aromatic dish featuring fresh herbs, green peas, and tangy feta cheese. The fluffy rice is infused with the essence of springtime, making it an ideal side dish for any spring meal. The addition of feta gives it a creamy, salty kick, while peas add a natural sweetness.

Ingredients:

• 2 cups cooked basmati rice (preferably chilled)
• 1 cup peas (fresh or frozen)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the peas and cook for 2-3 minutes until heated through.
2. Add the chilled rice to the skillet, breaking up any clumps with a fork. Stir to combine with the peas.
3. Toss in the fresh parsley and dill, cooking for another 2-3 minutes until the herbs are fragrant and the rice is heated through.
4. Remove from heat and drizzle with fresh lemon juice, stirring gently to combine.
5. Season with salt and pepper to taste, then top with crumbled feta cheese.
6. Serve warm as a side dish to your favorite main course or enjoy as a light meal on its own.

The Spring Herb Rice with Peas and Feta is a delightful and flavorful dish that brings the fresh flavors of spring into your kitchen. The peas add a touch of sweetness, while the fresh herbs and tangy feta balance the dish perfectly. It’s a versatile and quick recipe that can be enjoyed as a side to grilled meats or served as a standalone vegetarian option. Whether for a light lunch or a refreshing side at dinner, this dish is sure to impress with its vibrant colors and bright flavors.

Spring Rice and Roasted Carrot Salad

This Spring Rice and Roasted Carrot Salad brings together the sweetness of roasted carrots with the lightness of seasoned rice, creating a satisfying and vibrant dish. The dish is further elevated with a tangy lemon dressing and topped with fresh herbs. Perfect for a picnic or light lunch, it’s a flavorful celebration of spring vegetables.

Ingredients:

• 1 cup cooked brown rice
• 4 large carrots, peeled and cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chopped carrots on a baking sheet and drizzle with olive oil and honey. Toss to coat the carrots evenly.
2. Roast the carrots for 25-30 minutes, flipping halfway through, until they are tender and caramelized.
3. While the carrots are roasting, cook the brown rice according to package instructions. Let it cool slightly once done.
4. In a small bowl, whisk together lemon juice, salt, and pepper to make the dressing.
5. Once the carrots are ready, toss them with the cooked rice in a large bowl. Drizzle with the lemon dressing and mix in fresh cilantro.
6. Serve at room temperature or chilled as a refreshing side dish.

This Spring Rice and Roasted Carrot Salad is a delicious and visually appealing dish that brings together the natural sweetness of roasted carrots with hearty brown rice. The lemon dressing adds a zesty contrast, while the fresh cilantro infuses a hint of brightness. It’s a perfect option for spring gatherings, offering a nutritious and flavorful alternative to heavier side dishes. Whether served as a light lunch or alongside grilled meats, it’s sure to delight.

Spring Rice Soup with Lemon and Spinach

This Spring Rice Soup with Lemon and Spinach is a light, warming soup that’s ideal for early spring days. The dish features tender rice, fresh spinach, and a bright lemony broth that will leave you feeling refreshed and satisfied. It’s a simple yet flavorful soup that highlights the fresh ingredients of the season.

Ingredients:

• 1/2 cup cooked white rice
• 4 cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, or until softened.
2. Add the garlic and cook for an additional minute, stirring until fragrant.
3. Pour in the vegetable broth and bring it to a simmer.
4. Add the cooked rice and lemon zest to the pot, stirring to combine.
5. Once the soup begins to simmer, add the spinach and cook until it wilts, about 3-4 minutes.
6. Stir in the lemon juice, then season the soup with salt and pepper to taste.
7. Serve the soup warm, garnished with extra lemon zest or herbs if desired.

This Spring Rice Soup with Lemon and Spinach is the ultimate spring comfort food. The rich vegetable broth, tender rice, and vibrant spinach create a nourishing, heartwarming dish. The fresh lemon juice and zest bring an invigorating tang that elevates the soup’s flavor, making it feel both light and refreshing. Perfect for a quick weeknight dinner or as a starter for a spring meal, this soup will surely become a seasonal favorite.

Spring Garlic and Chive Rice Pilaf

This Spring Garlic and Chive Rice Pilaf is a fragrant and savory side dish that celebrates the bold flavors of fresh spring garlic and herbs. The dish is simple yet rich in flavor, making it the perfect accompaniment to a variety of meals. The earthy rice is complemented by the freshness of the chives and the pungency of the garlic.

Ingredients:

• 2 cups cooked white rice
• 3 cloves spring garlic, minced (or regular garlic)
• 1/4 cup fresh chives, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté for 2-3 minutes, until fragrant.
2. Stir in the cooked rice, breaking up any clumps, and toss to coat with the garlic and oil.
3. Cook for another 3-4 minutes, allowing the rice to absorb the flavors.
4. Stir in the chopped chives, seasoning with salt and pepper to taste.
5. Serve immediately as a side dish or pair it with a main protein of your choice.

This Spring Garlic and Chive Rice Pilaf is a fragrant and flavorful dish that perfectly captures the essence of spring. The combination of fresh garlic and chives gives the rice a lively and savory twist, while the butter and olive oil add richness. It’s a versatile side dish that complements everything from grilled meats to roasted vegetables, making it an easy and delicious choice for any spring meal.

Spring Rice with Peas, Mint, and Feta

This Spring Rice with Peas, Mint, and Feta is a refreshing and vibrant dish that brings together the sweetness of peas, the coolness of fresh mint, and the creaminess of feta cheese. The bright flavors make this rice dish perfect for a light spring lunch or a side dish to complement grilled meats. It’s a simple yet elegant way to enjoy the season’s best ingredients.

Ingredients:

• 1 cup cooked basmati rice
• 1 cup peas (fresh or frozen)
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the peas and cook for 3-4 minutes until they are heated through.
2. Add the cooked rice to the skillet and stir to combine with the peas. Cook for an additional 2-3 minutes, ensuring the rice is heated through.
3. Stir in the chopped mint, fresh lemon juice, and crumbled feta cheese.
4. Season with salt and pepper to taste, then toss everything together gently.
5. Serve warm as a side dish or light main course.

This Spring Rice with Peas, Mint, and Feta is a perfect celebration of spring’s flavors. The peas bring a burst of sweetness, while the fresh mint adds a cool, refreshing note. The creamy feta ties everything together, and the lemon juice brightens the dish, making it the perfect balance of savory, tangy, and fresh. It pairs wonderfully with grilled lamb, chicken, or roasted vegetables, and is sure to be a hit at your next spring gathering.

Spring Rice Stir-Fry with Snap Peas and Bell Peppers

This Spring Rice Stir-Fry with Snap Peas and Bell Peppers is a colorful and flavorful dish packed with fresh, crunchy vegetables and seasoned rice. The stir-frying technique ensures the vegetables stay crisp, while the rice absorbs all the delicious flavors of soy sauce and ginger. It’s a perfect quick weeknight dinner or a vibrant side dish to complement your main course.

Ingredients:

• 2 cups cooked jasmine rice
• 1 cup snap peas, trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the snap peas and bell peppers, stirring constantly, and cook for 3-4 minutes until they are tender but still crisp.
2. Add the grated ginger to the skillet and cook for another 1-2 minutes until fragrant.
3. Stir in the cooked rice and soy sauce, tossing everything together to coat evenly. Cook for an additional 2-3 minutes until the rice is heated through and slightly crispy.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with sesame seeds if desired.

This Spring Rice Stir-Fry with Snap Peas and Bell Peppers is a quick, nutritious, and delicious dish that captures the essence of spring. The crunch of snap peas and the sweetness of bell peppers pair perfectly with the tender jasmine rice, and the ginger adds a refreshing kick. The sesame oil and soy sauce bring savory depth to the dish, making it a well-rounded, satisfying meal. Whether served on its own or as a side to a protein, this stir-fry will quickly become a go-to recipe for busy spring nights.

Spring Rice and Roasted Beet Salad

This Spring Rice and Roasted Beet Salad is a hearty yet light dish that combines earthy roasted beets with the fresh flavors of spring rice. The combination of textures and flavors—from the tender rice to the sweet roasted beets and crunchy greens—creates a salad that is both satisfying and refreshing. Perfect as a side or light main dish for a spring meal.

Ingredients:

• 1 cup cooked quinoa or brown rice
• 3 medium beets, peeled and cut into cubes
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes in olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until the beets are tender.
2. While the beets are roasting, cook the quinoa or brown rice according to package instructions. Let it cool slightly.
3. In a large bowl, combine the cooked rice or quinoa with the roasted beets, and drizzle with balsamic vinegar.
4. Toss the salad gently to combine, then top with crumbled goat cheese and fresh parsley.
5. Serve warm or at room temperature.

This Spring Rice and Roasted Beet Salad is a perfect blend of sweet, earthy, and tangy flavors that celebrates the essence of spring. The roasted beets lend a rich, deep flavor, while the rice provides a hearty base for the salad. The crumbled goat cheese adds creaminess, and the balsamic vinegar brings a touch of acidity that ties everything together. This salad is not only delicious but also visually stunning, making it an excellent choice for a spring gathering or a healthy lunch.

Spring Rice with Asparagus and Parmesan

This Spring Rice with Asparagus and Parmesan is a light, elegant dish perfect for a fresh spring meal. The tender asparagus and rich Parmesan cheese enhance the subtle flavors of the rice, creating a dish that is both simple and sophisticated. It’s ideal for serving as a side to grilled meats or enjoying on its own as a light, satisfying lunch.

Ingredients:

• 1 cup cooked white or brown rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the asparagus and sauté for 4-5 minutes until tender but still bright green.
2. Add the cooked rice to the skillet with the asparagus and stir to combine. Cook for an additional 2-3 minutes until the rice is heated through.
3. Stir in the lemon juice, garlic powder, and Parmesan cheese, tossing everything together until the cheese melts and the flavors combine.
4. Season with salt and pepper to taste, then serve warm.

This Spring Rice with Asparagus and Parmesan is a simple yet elegant dish that brings out the best of spring’s flavors. The crisp-tender asparagus adds a fresh, earthy note, while the Parmesan cheese provides richness and depth. The hint of lemon brightens the dish, making it a perfect complement to any main course or as a standalone light meal. It’s a flavorful, nutritious dish that will delight your taste buds while celebrating the season’s bounty.

Spring Rice with Avocado and Cucumber

This Spring Rice with Avocado and Cucumber is a refreshing and healthy dish that combines creamy avocado with cool cucumber and fluffy rice. A simple lemon dressing ties everything together, making it the perfect light meal for warmer days. The combination of textures and flavors makes it ideal for a picnic, light lunch, or a side dish to your favorite main course.

Ingredients:

• 1 cup cooked jasmine or basmati rice
• 1 ripe avocado, diced
• 1/2 cucumber, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the cooked rice, diced avocado, and sliced cucumber.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create the dressing.
3. Drizzle the dressing over the rice mixture and gently toss everything together.
4. Garnish with fresh dill or parsley if desired.
5. Serve immediately as a refreshing side or light main dish.

This Spring Rice with Avocado and Cucumber is a delightful dish that highlights the freshness of spring. The creamy avocado and crisp cucumber create a perfect contrast in texture, while the rice provides a hearty base. The light lemon dressing enhances the natural flavors of the ingredients, making this dish both satisfying and refreshing. It’s a great choice for a quick, healthy meal or as a bright addition to any springtime gathering.

Spring Rice with Roasted Tomatoes and Basil

This Spring Rice with Roasted Tomatoes and Basil is a flavorful, aromatic dish that celebrates the bright, fresh flavors of the season. The roasted tomatoes add a burst of sweetness, while the basil provides a fragrant herbal note that elevates the dish. This simple yet tasty recipe is perfect for a side dish or light meal, especially when paired with grilled chicken or fish.

Ingredients:

• 1 cup cooked white or brown rice
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with salt and pepper. Roast for 15-20 minutes until the tomatoes are soft and caramelized.
2. While the tomatoes roast, cook the rice according to package instructions.
3. Once the tomatoes are roasted, toss them with the cooked rice in a large bowl, mixing gently to combine.
4. Stir in the fresh basil and adjust the seasoning with more salt and pepper if needed.
5. Serve warm or at room temperature.

This Spring Rice with Roasted Tomatoes and Basil is a wonderful way to embrace the flavors of the season. The sweetness of the roasted tomatoes contrasts beautifully with the fresh, aromatic basil, while the rice provides a tender, satisfying base. The balsamic vinegar adds a tangy depth that ties the dish together. It’s perfect as a side dish for grilled meats or as a light meal on its own. This recipe offers a delicious, healthy way to enjoy the flavors of spring.

Spring Rice with Lemon, Garlic, and Broccoli

This Spring Rice with Lemon, Garlic, and Broccoli is a zesty, healthy dish that combines the freshness of broccoli with the tang of lemon and the savory depth of garlic. The fluffy rice serves as a perfect base to absorb the flavors of the vibrant, seasonal vegetables. This easy-to-make dish works wonderfully as a light main course or as a side to your favorite protein.

Ingredients:

• 1 cup cooked white or brown rice
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Steam or blanch the broccoli florets in boiling water for about 3-4 minutes until they are bright green and tender. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the cooked rice to the skillet with the garlic, stirring to combine. Cook for an additional 2-3 minutes to heat the rice through.
4. Stir in the broccoli, lemon zest, and lemon juice. Toss everything together and cook for 2-3 more minutes until well combined.
5. Season with salt and pepper to taste, then serve warm.

This Spring Rice with Lemon, Garlic, and Broccoli is a fresh, satisfying dish that’s perfect for a light meal. The garlic adds a savory base, while the lemon brings brightness and zing, complementing the crisp-tender broccoli. This dish works well on its own or as a delicious accompaniment to chicken, fish, or other proteins. It’s a great way to enjoy spring vegetables while keeping things light and healthy.

Spring Rice with Shrimp and Peas

This Spring Rice with Shrimp and Peas is a delightful and colorful dish full of flavor. The sweetness of the shrimp pairs beautifully with the fresh peas, while the rice acts as the perfect base for the ingredients. The garlic, lemon, and herbs bring a fragrant, zesty touch to the dish, making it perfect for a light dinner or a celebratory meal.

Ingredients:

• 1 cup cooked jasmine or basmati rice
• 1/2 lb shrimp, peeled and deveined
• 1 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
3. Add the peas to the skillet and cook for 2-3 minutes until heated through.
4. Stir in the cooked rice, lemon juice, and cooked shrimp. Toss everything together to combine.
5. Season with salt and pepper, then garnish with fresh parsley.
6. Serve warm as a main dish or light entrée.

This Spring Rice with Shrimp and Peas is a delicious and satisfying dish that celebrates the best of spring. The shrimp adds a touch of elegance, while the peas offer a burst of sweetness and color. The combination of lemon and garlic enhances the natural flavors of the ingredients, making each bite flavorful and fresh. Whether served on its own or alongside a salad, this dish is perfect for a quick, healthy dinner or a special spring meal.

Spring Rice with Strawberries, Arugula, and Balsamic Glaze

This Spring Rice with Strawberries, Arugula, and Balsamic Glaze is an exciting combination of savory, sweet, and tangy flavors. The strawberries bring a refreshing sweetness that pairs wonderfully with the peppery arugula and the earthy rice. Drizzled with a balsamic glaze, this dish becomes a sophisticated side or a light main course for springtime gatherings.

Ingredients:

• 1 cup cooked wild rice
• 1 cup fresh strawberries, sliced
• 2 cups arugula, washed
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over low heat and cook for 5-7 minutes, or until the mixture thickens into a glaze. Set aside to cool.
2. In a large bowl, combine the cooked wild rice, sliced strawberries, and arugula.
3. Drizzle the olive oil and balsamic glaze over the rice mixture. Toss everything together gently.
4. Season with salt and pepper to taste.
5. Serve immediately as a vibrant, fresh salad or side dish.

This Spring Rice with Strawberries, Arugula, and Balsamic Glaze is a wonderfully unique and flavorful dish that combines sweet, savory, and tangy elements. The wild rice provides a hearty base, while the strawberries and arugula add freshness and complexity. The balsamic glaze ties the dish together with its rich sweetness, making this a perfect dish for a spring picnic, brunch, or as an elegant side. It’s both refreshing and satisfying, offering a delightful contrast of flavors and textures.

Spring Rice with Lemon Butter Zucchini

This Spring Rice with Lemon Butter Zucchini is a refreshing and light dish that features tender zucchini and a buttery lemon sauce that perfectly complements the rice. The dish is simple, yet packed with fresh flavors that make it a wonderful option for a spring meal. This recipe is quick to prepare and can be served as a side dish or enjoyed as a main vegetarian meal.

Ingredients:

• 1 cup cooked white rice
• 2 medium zucchinis, sliced into half-moons
• 2 tbsp butter
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped for garnish (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the sliced zucchini and cook for about 5-7 minutes until tender and slightly golden.
2. Add the lemon juice and lemon zest to the skillet, stirring well to coat the zucchini.
3. Stir in the cooked rice and cook for an additional 2-3 minutes until heated through, allowing the rice to absorb the lemony butter sauce.
4. Season with salt and pepper to taste, then garnish with fresh parsley before serving.

This Spring Rice with Lemon Butter Zucchini is a bright, comforting dish that celebrates the flavors of spring. The zucchini provides a tender, slightly sweet bite, while the lemon butter sauce adds a burst of freshness. Paired with the rice, this dish becomes a flavorful, satisfying meal that works beautifully on its own or as a side dish to grilled chicken or seafood. Quick and easy, it’s the perfect recipe for busy weeknights or casual spring dinners.

Spring Rice with Peas, Mint, and Feta

This Spring Rice with Peas, Mint, and Feta is a fresh and vibrant dish that combines sweet peas, cooling mint, and creamy feta cheese. The fluffy rice creates a base that ties all the ingredients together, making this dish a refreshing and satisfying side or light main course for spring. The combination of flavors is bright and light, perfect for a picnic or outdoor gathering.

Ingredients:

• 1 cup cooked basmati rice
• 1 cup fresh or frozen peas, thawed
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked rice and peas. If using frozen peas, make sure they are fully thawed before adding.
2. Drizzle the olive oil and lemon juice over the rice and peas, tossing to coat.
3. Stir in the crumbled feta cheese and chopped mint, then gently mix everything together.
4. Season with salt and pepper to taste, then serve chilled or at room temperature.

This Spring Rice with Peas, Mint, and Feta is a light, refreshing dish that brings out the best of spring’s produce. The sweet peas and cooling mint pair perfectly with the salty, creamy feta cheese, while the rice adds texture and substance. This dish is easy to make and is ideal for spring picnics, barbecues, or as a light side to a main course. It’s a healthy, flavorful recipe that celebrates the season in every bite.

Spring Rice with Roasted Carrots and Honey Dressing

This Spring Rice with Roasted Carrots and Honey Dressing is a sweet and savory dish that’s full of vibrant flavors. The roasted carrots bring out a natural sweetness, while the honey dressing adds a smooth, subtle sweetness to the dish. The rice serves as a perfect base to balance the flavors, making this a perfect side or light meal to enjoy during the spring season.

Ingredients:

• 1 cup cooked jasmine rice
• 2 large carrots, peeled and sliced into rounds
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, turning once, until the carrots are tender and slightly caramelized.
2. While the carrots roast, prepare the rice according to package instructions.
3. In a small bowl, whisk together honey, apple cider vinegar, and a pinch of salt to create the dressing.
4. Once the carrots are roasted, combine them with the cooked rice in a large bowl. Drizzle with the honey dressing and toss gently.
5. Garnish with fresh thyme or parsley before serving.

This Spring Rice with Roasted Carrots and Honey Dressing is a deliciously balanced dish that combines earthy roasted carrots with a touch of sweetness from the honey dressing. The rice acts as a neutral base that brings everything together, allowing the flavors of the carrots and dressing to shine. It’s an excellent side dish for spring meals or as a light main course. The easy preparation and vibrant flavors make this dish a great option for any springtime gathering or weeknight dinner.

Note: More recipes are coming soon!