Plain rice, roasted potatoes with just a bit of salt and pepper, pasta with a sprinkling of Parmesan cheese are all simple comforts but sometimes they need a little jazzing up in order to shine as a dish. A few basic ingredients you probably already have in your fridge or pantry can add both color and flavor to an otherwise drab side dish. I like to add 1-2 items from each of the following categories - Herbs, Alliums, Citrus, Nuts/Seeds - to add pizzazz. They all go great with rice, pasta and potatoes, so have fun turning your starch into a tasty rainbow!
Herbs
My philosophy with herbs is the more, the merrier, but parsley (I prefer the more tender Italian flat leaf variety) is a great starting point and won’t overpower your dish. Keep in mind that hard-stem herbs such as rosemary, thyme and oregano pack a more powerful punch than soft-stem herbs like parsley, basil, cilantro, mint, etc. so don’t be too heavy-handed.
Parsley
Mint
Basil
Cilantro
Tarragon
Dill (especially great with potatoes)
Chives
Sorrel
Marjoram
Thyme
Oregano
Rosemary
Alliums (the onion family)
I lean toward the green members of the allium family such as green onions, chives and garlic scapes (when in season). Simply finely chop them on the diagonal and toss them raw with your starch of choice.
Citrus
Zesting citrus, such as lemons or oranges, can add a bright and refreshing pop of flavor (and color) to starches. Don’t be too conservative either! Grate the entire fruit but be careful to not grate the bitter white pith.
Nuts and Seeds
Nuts and seeds add protein and a pleasant crunchy texture to dishes. Try pine nuts (my personal favorite), pumpkin seeds (pepitas), cashews, walnut or pecan pieces, slivered almonds, or your favorite variety. I start with raw nuts and give them a quick toasting in a dry frying pan to brown them a bit more. This deepens their nutty flavor and adds color.
Here’s how I jazzed up our white rice that I was serving with grilled salmon. The plate went from blah to wow! Use as much or as little of each ingredient to suit your own palate. You can also use these same ingredients to toss with pasta or roasted or steamed potatoes (red, Yukon Gold, or any new baby potato taste best!).
4 - 6 cups cooked rice (brown or white)
1 loose cup fresh flat leaf parsley, roughly chopped
4 green onions (white and green parts), finely chopped
A small handful of pumpkin seeds, toasted
The zest of one lemon
A small drizzle of olive oil (optional)
Salt and freshly ground black pepper, to taste
Toss and serve!
