Gremolata Rice

Serves 4
  • 4 tbsp. Kowalski's Extra Virgin Olive Oil, divided
  • 2 tbsp. Italian parsley
  • 1 tbsp. grated lemon zest
  • 2 cloves garlic, finely minced
  • - kosher salt and fresh ground Kowalski's Black Peppercorns, to taste
  • 1 cup basmati rice

In a food processor, combine 2 tbsp. olive oil with Italian parsley, lemon zest and garlic; process until very finely minced. Season with salt and pepper to taste. Meanwhile, cook rice on the stovetop according to pkg. directions or in a rice cooker according to manufacturer’s instructions. When rice is done, fluff with a fork; drizzle with remaining oil and stir in gremolata.


  • You can substitute another medium- to long-grain rice or brown rice in this recipe. Try other grains and blends as well.
  • You can also use frozen rice; prepare it according to pkg. directions before adding oil and other mix-ins.
  • If desired, you can use gluten-free chicken or vegetable broth to cook the rice instead of water. You can also try mixtures of stock and water.