Overview

• The Herbed Green Rice recipe, adapted from Suzanne Goin’s 'The A.O.C. Cookbook,' serves 6–8 and features a vibrant herb broth.
• Key ingredients include parsley, mint, chives, cilantro, fennel seeds, basmati rice, and customizable hot sauce options like Frank’s RedHot or Sriracha.
• The recipe emphasizes make-ahead convenience, allowing the rice to be prepared in advance, refrigerated, and reheated before serving.
• Award-winning food writer Cathy Thomas provides step-by-step instructions, blending fresh herbs with hot broth for a flavorful, bright green base.
• Published across six regional outlets, the recipe offers a versatile side dish tailored for Memorial Day and summer barbecues.