Summer is the season of gathering—around picnic tables, on porches, by the pool. And if you’re anything like me, you love showing up with something homemade, nourishing, and just a little bit unexpected.
This week, I wanted to share a simple and refreshing rice dish that has become a favorite in my household. It’s light, lemony, and packed with fresh herbs from the garden—mint and lemon balm, both of which are thriving right now.
Whether you’re headed to a BBQ, hosting a casual dinner, or bringing a dish to a friend’s house (like I am this weekend!), this recipe travels well, can be made ahead of time, and adds a fresh, vibrant option to any summer table.
🍋 Lemon Herb Garden Rice
Serves 6 to 8 as a side dish
Ingredients:
- 1½ cups jasmine or basmati rice
- 3 cups water or vegetable broth
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes or 1 cup green beans (whatever you have growing in the garden or have picked up at the farmer’s market)
- 1 cup diced red/yellow/green bell pepper
- ¼ cup fresh mint, chopped. Before being chopped, it looks like a large handful of fresh leaves.
- 2 tbsp fresh lemon balm, chopped.
- Juice of 1 lemon or 2 Tablespoons of lemon juice
- 4 Tbsp olive oil
- Salt and pepper to taste (I used homemade garlic salt, but use what you have at home)
Optional Add-ins:
- ½ cup crumbled feta or goat cheese
- ¼ cup toasted pine nuts, sunflower seeds or slivered almonds
Instructions:
- Cook the rice and let it cool.
- Chop your veggies and herbs. ( I put the herbs in the food processor)
- Whisk together lemon juice, olive oil, salt, and pepper.
- Toss everything together and taste for balance.
- Let it sit for at least 30 minutes before serving for the flavors to meld.
Why I Love It
This dish reminds me of the importance of eating with the seasons—letting the garden guide what goes into our meals. It’s not fussy or complicated. It’s exactly the kind of thing you can pull together on a busy day, and it’s a beautiful reminder that simple food made with care can still be deeply nourishing.
Everything in my dish came from my garden, and being able to share that with friends over dinner brings me such joy. It also speaks to what we practice here at Bee Yoga Fusion: mindfulness, intention, and connection. Sharing a homemade dish is an extension of that practice—it’s a way of being in community, of saying “I care.”
So the next time you’re invited to a cookout, or you’re planning your week of meals, consider giving this recipe a try. You might even find yourself harvesting a bit more mint and lemon balm than usual—just like me.
