Skip to main content
Epicurious

Green Rice with Tomatoes, Eggs, and Almonds

By David Tamarkin

4.5

(13)

Photo of green rice with egg and tomatoes
Photo by Joseph De Leo, Food Styling by Anna Stockwell

A batch of herby rice is a natural partner to peak-season tomatoes. But don’t forget about this rice once those tomatoes are gone. Green rice works in any season—paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

Recipe information

  • Total Time

    15 minutes

  • Yield

    4 servings

Ingredients

3 cups coarsely chopped parsley and/or cilantro (in any proportion)
3/4 cup extra-virgin olive oil
Juice of 1/2 lime (or more)
1/2 (or more) garlic clove
1 1/2 tsp. (or more) kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced
4 hard-boiled eggs, each cut into 4 wedges
2–3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

Preparation

  1. Step 1

    Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired—you want the sauce to be well seasoned.

    Step 2

    Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.

    Step 3

    Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

TagsRice BowlGrain BowlRiceRice & GrainsMainSideLunchDinnerGluten FreeDairy FreeVegetarianQuickEasyNo-CookEpicurious

See Related Recipes and Cooking Tips

Read More
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Yogurt and Cucumber Soup
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.