Bryant Terry’s Amazing Green Rice

If you have the time, Bryant has you soak the rice grains over night covered with water plus 1 tablespoon vinegar. If you skip this step, it’s o.k. just increase your cooking time by a few minutes. Also, I bump up the amount of garlic in this rice because I love it. And substituted coconut milk because I had an open can, and coconut rice is luxe and delicious.


  • 1 cup tightly packed spinach leaves, stems removed
  • 1 cup tightly packed kale leaves, stems removed
  • 1 1/2 cups vegetable stock or water
  • 2 tablespoons full-fat coconut milk or cashew cream*
  • 1 teaspoon kosher salt
  • 1 cup long-grain white rice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely diced yellow onions
  • 1/2 cup diced green peppers
  • 3 cloves garlic, peeled and minced


  1. In a blender, combine the spinach, kale, stock or water, coconut milk, and salt, and puree until smooth. Set aside.
  2. Drain the rice. Rinse it thoroughly and set aside.
  3. In a medium saucepan over medium heat, warm the oil until shimmering. Add the onion and bell pepper and saute until soft, about five minutes. Add the garlic, and cook, stirring often, until fragrant, 2 to 3 minutes. Stir in the rice and cook for a minute or two, toasting a bit. Raise the heat to high, pour in the contents of the blender, and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid has evaporated, 15 to 20 minutes - perhaps a bit longer if you skipped the overnight soak.

  4. Remove from the heat and set aside to steam for 10 minutes. Immediately before seeing, fluff the rice with a fork. I like to serve topped with some crunchy nuts or any of the other toppings suggested in the post.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 6


Serves 4-6

*Puree 1 cup water with 1 cup of cashews that have been soaked for a couple of hours.

Adapted from Bryant Terry’s Vegetable Kingdom, Ten Speed Press 2020