Why you will love this Lime Cilantro Rice Recipe

I've been hacking restaurant recipes for almost 20 years, and this rice is one of those side dishes that somehow steals the spotlight. Toasting the rice in butter before pressure cooking gives it this rich, nutty base, and the lime juice + zest situation? swoon

Thanks to the Instant Pot, it’s nearly effortless—and it’s the perfect sidekick for tacos, grilled chicken, burrito bowls, or honestly… just a spoon. Don’t say I didn’t warn you.

Copycat Cafe Rio Rice Recipe

This rice is based on a recipe I got from a friend a long time ago when we lived in California (Hi Jessie!). It was a stovetop version, which, to me, was quite a bit fussier than using a rice cooker. I got spoiled -- what can I say?

But the flavor of this rice is FANTASTIC. And it uses just a handful of simple ingredients. It reminds me of the rice you'd get at fresh mex places like Costa Vida or Cafe Rio.

(Side note: Can I just say how happy I am to live near a Cafe Rio again? It was a long 12 years without it.)

I took that stovetop recipe, doubled it, tweaked the measurements and adapted it to my Instant Pot. The fact that you can saute AND pressure cook in the same vessel is incredibly convenient. No dirtying extra pans, no babysitting stuff on the stove. It's so great.

Cilantro Lime Rice Recipe Ingredients

• Butter
• Long grain white rice
• Ground cumin
• Salt
• Limes
• Chicken stock or broth
• Cilantro

How to make Instant Pot Cilantro Lime Rice

1. Switch your Instant Pot to “Saute” mode and place your butter into the insert pot.
2. Once the butter has melted, add the rice and saute 5 minutes until it gets toasty brown in spots. Shift occasionally so the rice doesn’t burn.
3. Add the cumin, salt, lime juice and the zest. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing".
5. Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
6. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

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Cilantro Lime Rice Instant Pot Tips

• Getting some of this rice toasty brown adds a lot of flavor. Be careful, though, because once it starts to turn darker brown, you're about a minute away from scorching. So, add the rest of the ingredients quickly and get the liquid in there.
• I think the juice and zest from 2 limes is enough to make the flavor shine, but if you want it to knock your socks off, add another lime.
• If you've ever made chicken broth from scratch, you know how great it is, but seriously -- store-bought broth is just fine here. (It's easy to use your Instant Pot to make chicken broth. I have a recipe for it in my Instant Pot cookbook, too.)

How to serve Cilantro Rice

Stir some fresh cilantro into that rice and go nuts, guys.

This is the best rice for taco salads, rice bowls, and goes with so many drippy shredded meat.

We recently had it with my Shredded Green Chile Chicken, but it would be amazing with my Chipotle Shredded Beef, Instant Pot Shredded Chicken for Tacos, Green Chile Shredded Beef, and all of the tex-mex style shredded meat in my cookbooks.

If you're not eating rice, I also made a Cilantro Lime Cauliflower Rice recipe for The Pioneer Woman: Food & Friends a while back (along with a couple other cauli rice variations!).

If you like this recipe, check out my other Instant Pot rice recipes!

Instant Pot Coconut Rice is super tasty with any kind of curry or island-inspired meal!

Instant Pot Lemon-Herb Rice is a classically flavored rice that would pair well with just about any kind of grilled or roasted meat. Or a big pile of roasted veg.

Storing Cilantro Rice

You can store this rice in the fridge for up to 3 days in an airtight container.

Freezing rice is a great way to meal prep! Once it’s cooled, pop it into a portion-sized, freezer-safe container.

To thaw your rice, simply take it out the freezer and let it defrost in the sealed container. You’ll want to keep that moisture in the rice!

The easiest way to reheat rice is to microwave it on high for about 2 minutes. It’s a best to cover your rice so it doesn’t dry out.

Disclosure: This post may contain Amazon affiliate links. Purchases made by using these links don’t cost you any extra and helps to keep my content free.

Instant Pot Cilantro Lime Rice FAQs

What kind of rice is good for cilantro rice?

We always use jasmine or basmati rice because I'm totally in love with the fragrant rices. I read something about basmati being the best, nutritionally-speaking, but I have nothing to back that up with, so... we just eat it because it's super tasty.

I'd recommend any long-grain white rice here. I made this a long time ago with brown rice, but the lime flavor didn't shine as much. If you use brown rice, then bump up the pressurizing time to 20 minutes.

What is a substitute for cilantro in cilantro lime rice?

Parsley would be the closest substitute for cilantro.

What can I use if I don’t have cilantro?

Parsley, mint, and dill are all good substitutes if you are a fan of cilantro.

What is the ratio of water to rice in an instant pot?

A ratio of 1:1 is the general rule, but this recipe is perfect with 2 ¾ cups of rice and 1 quart chicken stock or broth

What if my instant pot doesn’t have a rice button?

If you don't have a rice button than manually set for 12 minutes on Low pressure. Once cook time is done, release steam naturally for 5-10 minutes before releasing the rest of the steam manually. Serve and enjoy.

How long should you cook rice in an instant pot?

Cooking time depends on the type of rice you are using. 12 Minutes should be good for long grain white rice.

Should the vent be open when cooking rice in instant pot?

Cilantro Lime Rice (Instant Pot)

Yield: Serves 6-8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is by far my favorite rice recipe. It's similar to what you'll find at Costa Vida or Cafe Rio, but made effortlessly in an Instant Pot! Don't have an Instant Pot? There are stovetop directions in the recipe notes, too. I got your back.

Print

Ingredients

• 3 Tablespoons butter
• 2 ¾ cups long grain white rice
• ½ teaspoon ground cumin
• 2 teaspoons salt
• 2 limes, zested and juiced
• 3 cups chicken stock or broth
• 1 cup of chopped, fresh cilantro

Instructions

1. Turn your Instant Pot or multi-cooker to the "Saute" mode. Add the butter to the insert pot.
2. When the butter melts and starts to bubble and sizzle, add the rice. Cook the rice for about 5 minutes, stirring occasionally, until it gets toasty brown in spots.
3. Add the cumin, salt, and the zest and juice from both limes. Stir well, then add the chicken broth.
4. Hit the "Cancel" button on the Instant Pot, place the lid on tightly and move the steam valve to "Sealing". Push the "Rice" button and let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
5. Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

Notes

Stovetop instructions: Do the saute steps in a deep skillet or large pot over medium-high heat. Once you add the broth, bring the mixture to a boil, then reduce the heat to medium-low and cover. Cook for about 15 minutes, covered, until the rice is cooked through and there isn't any liquid in the bottom of the pan. Stir in the cilantro and serve.

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The post Cilantro Lime Rice Recipe (Instant Pot) appeared first on Perry's Plate.

Why You'll Love This Recipe 

• Only a few ingredients
• FIVE minutes prep (yes, actually)
• Super versatile -- it goes well with nearly everything
• Makes an extra flavorful meal prep addition

Ingredients

• Rice: I use jasmine rice, but you can use basmati, or any other type of white rice. You may use brown rice or a wild rice blend, but you'll have to adjust the water and cook times. I made a note about this in the FAQ below.
• Oil: Use any type of oil that you'd use for sautéing. Avocado oil works well for me.
• Ginger: I highly recommend using fresh or frozen ginger.
• Garlic: Same goes for this. Fresh garlic is definitely recommended
• Sea Salt: pink salt is my bestie

Frozen Ginger Hack

My favorite way to store ginger is in the freezer. I prefer buying the cubed, crushed frozen ginger (at Trader Joe's, but I've seen it in other grocery stores) since it's SO easy.

My second favorite way is to keep a big knob of ginger in a freezer bag in the freezer. You can use a Microplane grater on it straight out of the freezer and you don't even have to peel it. (The best part, really.)

How to Make Garlic Ginger Rice in the Instant Pot

Step-by-Step Instructions

1. Use the Saute setting to sauté the garlic, ginger, and rice in the oil for 5 minutes.
2. Add salt and water. Seal the Instant Pot and cook on high pressure for 6 minutes.
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Tips for Fluffy Rice Every Time

• I don't rinse the rice in this recipe, but you can do it to remove excess starch. It works especially well for shorter grain rice which has a higher starch content.
• Use a 1:1 ratio for rice to water. Since the Instant Pot is sealed, there isn't any water lost during cooking, so you need less.
• Fluff the rice and then cover it again to let it further steam for a few minutes.

Variations

Coconut Ginger Rice 

You could create a hybrid of this recipe and my Instant Pot Coconut Rice by replacing some of the water in this recipe with a can of coconut milk and omitting the garlic.

Sesame Ginger Rice

Saute the rice in sesame oil and sprinkle some toasted sesame seeds on the rice after it finishes cooking

Stovetop Version

Follow the directions for sautéing using a large pot on the stove. Add ½ cup more water, and bring to boil. Reduce the heat to medium low and simmer for 15 minutes or until the water has cooked off. Remove from the heat and let it sit, covered, for about 10 minutes to finish steaming.

What to Serve with Ginger Rice

Ohhhh, lots of things. It would go especially well with my Grilled Moroccan Chicken (especially in a meal prep situation with my Marinated Cucumbers. Yum.)

Any type of stir fry or curry would be delicious with this garlic ginger rice. Here are my top suggestions:

Asian Grilled Pork Tenderloin

Salmon Rice Bowls

Chicken Teriyaki Rice bowls

Thai Beef Skewers

Thai Shrimp Stir Fry

Coconut Shrimp Curry

Make Ahead & Storage

Store any leftovers in an airtight container in the fridge for up to a week.

How to Reheat Without Drying Out

My favorite way to reheat rice is to put it in a lidded glass container with a splash of water and microwave for 3-4 minutes.

If you'd rather not use a microwave, put it in a skillet with a splash of water, cover, and cook on medium for a few minutes, stirring a few times. Add a little more water if it starts to stick or get too toasty.

Frequently Asked Questions

More Instant Pot Rice Recipes on Perry's Plate

Here are a few more of my favorite rice recipes!

Instant Pot Cilantro Rice

Instant Pot Coconut Rice

Instant Pot Lemon Herb Rice

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Instant Pot Garlic Ginger Rice Recipe

Yield: Serves 8

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

This is the rice that replaced plain rice in our house. Jasmine rice toasted with fresh garlic and ginger in the Instant Pot until fluffy and fragrant — simple enough for a Tuesday night, good enough to eat alone. (Which is why we have zero leftovers.) Fresh garlic and ginger are non-negotiable here (frozen works great too)

Print

Ingredients

• 3 Tablespoons avocado oil
• 1 Tablespoon freshly grated ginger (or 3 cubes frozen)
• 1 Tablespoon freshly grated or minced garlic
• 3 cups jasmine rice or long grain white rice
• 1 ½ teaspoons sea salt

Instructions

1. Turn on the Saute setting and add the oil. When it gets hot, add the garlic, ginger, salt, and rice. Cook, stirring occationally, for 5 minutes. Add 3 cups of water.
2. Seal the Instant Pot and cook on high pressure for 6 minutes. Make sure your valve is set to "sealing".
3. Let it naturally release for about 5 minutes, then use the quick steam release.
4. Fluff the rice with a fork, then cover it with the lid or a tea towel until ready to serve.

Nutrition Information

Yield 8 Serving Size 1 generous cup
Amount Per Serving Calories 172Total Fat 6gSaturated Fat 1gUnsaturated Fat 5gSodium 417mgCarbohydrates 28gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Instant Pot Garlic Ginger Rice appeared first on Perry's Plate.

If you're worried about burning the sweet potatoes before they cook through -- that's a legit concern. I made batch after batch and figured out the best way to get these to turn out beautifully every time. I've got your back. It's easier than you think.

Why You'll Love These Grilled Sweet Potato Wedges

• Grilling sweet potatoes is unique and something most people don't do!
• They'll add variety to your grilling sides.
• They can hang out in your grill while you cook other things. Love multitasking.
• They go well with a lot of different toppings. If you don't like hot honey, I'll give you other suggestions.

Ingredients

Sweet Potatoes (aka Yams?)

You'll need sweet potatoes that have straight sides for easier and more uniform cutting. Round, bulbous ones may be really thick on the edges and make it harder to cook evenly.

The Hot Honey

Hot honey is having a moment right now, and I'm loving it. If you've never had it, it's honey that has been infused with some sort of spicy element, like chili peppers. I have a similar recipe here on my blog for a Cilantro Hot Honey, if you're wanting to DIY this.

Hot honey is available in most grocery stores these days. I'm particular to Trader Joe's hot honey which has a mild heat level. Hive House Hot Honey a new one that I'm loving! They infuse theirs with Calabrian chilis and it has a slight vinegary taste. It's different from other hot honeys I've tried and REALLY good on these sweet potatoes. Also pizza.

The Oil + Salt

You'll want to use heat-safe oil, like avocado for these, since you'll be putting them on the grill. I use only salt because I want the sweet potato & hot honey to shine here.

How to Make Grilled Sweet Potato Wedges

1. Preheat your grill to medium heat (roughly 450F)
2. Cut sweet potatoes into wedges (see details below!)
3. Toss them in oil and salt.
4. Grill on direct heat, covered, for 3 minutes per side to get some good grill marks.
5. Move the wedges to indirect heat and cook for another 8-10 minutes, covered, depending on how thick your potatoes are. Check on them after 8 minutes or so and adjust heat as needed. They should be fork tender.
6. Transfer to a serving dish and drizzle with hot honey.

How to Cut Sweet Potato Wedges

Guess what? No par-boiling or pre-cooking needed! You're very welcome.

I usually prefer to peel my sweet potatoes, but in this case I'd recommend leaving the skin on. It gives them stability when you're flipping them on the grill so they don't squish when you pick them up with a pair of tongs.

Cut the potatoes in half lengthwise, then cut them in half lengthwise and keep cutting to form wedges. Try to make them as uniform as possible. It's hard with sweets because their sizes and shapes vary wildly.

Grilling the Wedges

I lay mine right on the grill. You can also use a grill pan if you prefer or if you're worried about losing them between the grates.

I leave them there for a short time to give them grill marks and then move them to indirect heat to make sure they're cooked and soft all the way through. Try not to move them around too much since they'll get really soft.

Adding the Hot Honey

Drizzle on the hot honey right after they come off the grill and serve! If you like, you can sprinkle on some finishing salt (like flaky sea salt), but really... they're super delicious as is.

Tips for Perfect Grilled Sweet Potatoes

• Try to find potatoes with straight sides and aren't too round. This will make them easier to cut into uniform wedges.
• Try to get the wedges roughly the same size for even grilling.
• If your potatoes are getting too dark too fast, turn the heat way down. Grills can get really hot, really fast. Especially if the cover is on.

Serving Ideas

What goes with grilled sweet potatoes? Um... LOTS of things.

• Great alongside BBQ grilled chicken, pork tenderloin, smash burgers, bison burgers
• Serve as part of a summer BBQ spread alongside potato salad, grilled zucchini, marinated cucumbers
• Pairs well with a simple green salad, cucumber coleslaw, or sweet kale salad.

Variations

• Add a spice rub before grilling (like my sweet potato fry seasoning or a basic steak seasoning)
• Air fryer version: If you're more of an air-fryer than a griller, toss them in your air fryer at 375F for 15-18 min.
• Swap out the hot honey for a different drizzle! My burger sauce is REALLLY good on sweet potatoes. Some homemade ranch dressing or my roasted red pepper sauce or green goddess dip would be delicious, too.

Frequently Asked Questions

More Sweet Potato Recipes

Here are a few more of my favorite sweet potato recipes!

• Sweet Potato Fries (plus the best Sweet Potato Fry Seasoning!)
• Sweet Potato Chips
• Shredded Sweet Potato Hash Browns
• Foil Packet Sweet Potato Tacos (great for camping!)
• Instant Pot Mashed Sweet Potatoes with Chili-Orange Butter
• Vegetarian Paleo Sweet Potato Chili

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Sweet Potato Wedges with Hot Honey

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Thin sweet potato wedges grilled until tender and caramelized, then drizzled with hot honey for a sweet, smoky, just-a-little-spicy finish. Five ingredients, no parboiling, and it all happens right on the grill alongside whatever else you're cooking.

Print

Ingredients

• 2-3 medium sweet potatoes
• 2 Tablespoons Avocado oil
• ½ teaspoon Sea Salt
• 3 Tablespoons hot honey

Instructions

1. Preheat grill to medium heat (about 450F)
2. Leave the skins on the sweet potatoes and cut them in half lengthwise. Then cut them into wedges lengthwise. Try to make them as uniform as you can with the wide parts no bigger than an inch.
3. Toss the sweet potatoes in the oil and salt.
4. Lay the wedges on the grill. Cover and cook for 3 minutes. Flip them and cook another 3 minutes covered. By now they should have some good grilled marks.
5. Move the potatoes to an indirect heat area on your grill. Either over a portion of the grill where the flames aren't running or on that little rack above the main rack -- if your grilll has one.
6. Cover and cook for another 8-10 minutes. Check them after 7-8 minutes. If they're getting too dark and aren't cooked through, then turn the heat down. They should be fork tender and very soft with some crisp edges.
7. Transfer to a serving dish and drizzle with hot honey before serving.

Recommended Products

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• 
  Hive House Hot Honey

Nutrition Information

Yield 4 Serving Size 3-4 wedges
Amount Per Serving Calories 290Total Fat 21gSaturated Fat 2gUnsaturated Fat 19gSodium 833mgCarbohydrates 26gFiber 0gSugar 26gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Grilled Sweet Potato Wedges with Hot Honey Drizzle (Easy Summer Side) appeared first on Perry's Plate.

What are Animal Style Fries?

Animal Style French fries refers to an item on In-N-Out Burger's "secret" menu. It's a basket of fries with melted cheese, grilled onions, and their super delicious burger spread.

Honestly... I have a fraught relationship In-N-Out fries since they give me a stomach ache if I eat more than half of them. But, I always forget that fact when I can see them in the restaurant. Thus, my desire to make them at home.

Why You'll Love This Recipe

• It's all from scratch, so you know exactly what goes into them.
• You don't have to peel the potatoes OR soak them in water beforehand.
• The fries aren't deep-fried. (Unless you want them to be!) They're oven baked!
• The spread is my own copycat In-N-Out burger spread and it's pretty clean for a burger spread.
• No drive-thru required.

Ingredients You'll Need

You can find everything you need at just about any grocery store.

For the Oven-Baked Fries

• Potatoes - I use small russets because they crisp up well in the oven, they're inexpensive (hello, Idaho!), and they're easier to cut into small fries. More on this later. You can also use red or Yukon gold potatoes. Or even sweet potatoes.
• Avocado oil - I use this because it has a high smoke point.
• Sea salt - potatoes need salt. Period.
• Cheese - In order for these to taste like In-N-Out animal fries, you'll need to use American cheese. (I KNOW. Please don't @ me.)

For the Caramelized Onions

• Sweet onions - I use regular sweet onions at the grocery store. Yellow onions would work well, too, or Vidalia, if you can find them. Those make excellent caramelized onions.
• Oil & Salt - like above, I use avocado oil. You can also use butter here.

For the Burger Spread

The recipe for my Copycat Burger Spread is linked here and in the recipe card below, but here are the ingredients you'll need. You can also use store-bought burger sauce/fry sauce instead.

• Mayonnaise - I use avocado oil mayonnaise.
• Dill relish - Yes, dill and not sweet. You could use sweet relish if you prefer that flavor.
• Ketchup - It's necessary, yes.
• Mustard - Just regular yellow mustard. Nothing fancy.
• Worcestershire - Just a little to give it some depth.
• Onion powder - Pulls it all together. It's delicious.
• Sea salt - or table salt. Either is fine.

How to Make Animal Style Fries

See these in action on my YouTube account!

Step 1 Make the Fries

Cut the potatoes into thin planks -- no more than a half inch thick. Then cut those planks into strips. Toss them in oil and salt and bake them for about 20 minutes at 450F until they've crisped up.

Step 2 Caramelize the Onions

Dice the onion and cook in a large skillet with oil and salt over medium-high heat until the onions have softened and start to brown a little. Turn the heat down to medium or medium low, cover, and cook for another 15-20 minutes, stirring often, until deeply caramelized, but not black.

Step 3 Make the Burger Spread

Whisk all the ingredients together in a bowl.

Step 4 Assemble

Push the baked fries together on the pan (see below). Lay the cheese slices on top of the fries and then scatter the onions on top. Return the pan to the oven for 2-3 minutes until the cheese has melted. Then take it out and drizzle the sauce over the top.

You might need a fork. And you'll wish you had an extra pan.

Tips for the Best Animal Style Fries

• Cut the potatoes thinly and don't crowd the pan if you want crispy fries. Split the batch into two pans if necessary. It's worth it.
• If you want, use frozen French fries. I won't judge you.
• Take your time with the onions. If you try to rush it, they'll be scorched and not as sweet. You could even get those started before cutting your potatoes to give them ample time.
• Use American cheese, but please, for the love, don't use the individually wrapped cheese slices. Find some sliced American cheese in the grocery store deli. It'll taste better. I promise. If you're firmly anti-American cheese (I get it) just use shredded cheddar or Colby jack cheese.
• Do some prep the day before! You can caramelize the onions and make the burger sauce ahead of time. I like to plan a burger night where I make extra of both so I can make animal fries later in the week.

Variations and Serving Ideas

• Sweet potato version - Follow the recipe the same, but use sweet potato fries instead!
• Air fryer version - Put your fries in the air fryer for 20-30 min at 400F and shake halfway. You could even assemble them in there with the cheese and onions and put it back in for a minute. And might as well eat out of the basket, too.
• Serve with burgers! (Duh) Smoked burgers would be good here since they can hang out in your smoker for 45 min while you work on the fries. Or Smash burgers.
• A big green salad would probably balance these out the best since they're still pretty rich.

Frequently Asked Questions

More Copycat Recipes You'll Love

Here are a few more of my favorite copycat recipes!

Chipotle Barbacoa Beef

Chipotle Pork-Chicken Chorizo

Cafe Rio Mint Limeade

Chevy's Grilled Salsa

Costco Sweet Kale Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Animal Style Fries

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These homemade animal style fries start with crispy oven-baked fries piled high with melty cheese, sweet caramelized onions, and my copycat In-N-Out burger spread. Skip the drive-thru! This from-scratch version is easier than you think and honestly? Way better.

Print

Ingredients

• 1 pound potatoes
• 4 Tablespoons avocado oil
• ¾ teaspoon sea salt
• 1 large sweet onion
• ½ batch Copycat In-N-Out Burger Sauce
• 3 oz sliced American cheese

Instructions

1. Preheat oven to 450F. Line a sheet pan with parchment paper.
2. Cut the potatoes into thin planks -- no more than a half inch thick. Then cut those planks into strips. Add them to the sheet pan, toss them in 2 Tablespoons of oil and ½ teaspoon salt and bake them on a low oven rack for 10 minutes undisturbed. Flip them around and bake for another 10-12 minutes until they're toasty brown.
3. Meanwhile, dice the onion. Heat the remaining 2 Tablespoons of oil in a large skillet over medium-high heat. Add the diced onion and ¼ teaspoon salt to skillet. Cook until the onions have softened and start to brown a little. Turn the heat down to medium or medium low, cover, and cook for another 15-20 minutes, stirring often, until deeply caramelized, but not black.
4. Whisk together the burger sauce if you haven't already.
5. Push the baked fries together in the center of the pan. Lay the cheese slices on top of the fries and then scatter the onions on top. Return the pan to the oven for 2-3 minutes until the cheese has melted.
6. Take the fries out and drizzle the burger sauce over the top. Serve immediately.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 327Total Fat 19gSaturated Fat 5gUnsaturated Fat 15gCholesterol 17mgSodium 709mgCarbohydrates 32gFiber 3gSugar 7gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Animal Style Fries - Homemade Copycat with Oven-Baked Fries appeared first on Perry's Plate.

Out of the hundreds of recipes I’ve created over the years, some of the most popular have been ones that use some store-bought shortcuts or are make-ahead friendly. This Wild Rice Salad includes both of those!

I was surprised how much my kids enjoyed this. It was easy to throw together and keep in the fridge for quick lunches during busy summer days.

Why You'll Love This Wild Rice Salad Recipe

• Make ahead friendly
• Great warm or right out of the fridge
• Adaptable to whatever is in your fridge
• Easy to add protein!
• Stands alone as a light meal and pairs well with main dishes.

Wild Rice Salad Recipe Ingredients

• Wild rice - Cooked and cooled (from 1 cup uncooked)
• English cucumber
• Green onions
• Basil pesto
• Salt
• Pepper

How to Make Wild Rice Salad

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed

How to Cook Wild Rice

Just like brown rice, friends. Most places online will tell you 3 cups water for 1 cup of rice, but I end up straining it when it's done which bugs me and seems unnecessary if you just reduce the amount of water.

So I just use 2 cups of water for 1 cup of rice -- like brown rice. It takes a while to cook, though (about 40-45 minutes on the stove top, also like brown rice).

How to cook wild rice in an Instant Pot

This is my preferred method, obv. Use the same ratio -- 1 cup of rinsed rice plus 2 cups of water (along with a teaspoon of salt and a tablespoon of oil, if you like) and cook it on high pressure for 30 minutes. Let the cooker release the steam naturally and then fluff it with a fork.

Tips for Making Cold Wild Rice Salad

Whenever I make rice, I always make a little extra so this can be a super quick meal!

This is the base, feel free to add anything your heart desires (Or any leftovers!)

This wild rice salad is great on its own, but if you want some ideas on how to jazz it up, here are a few of my favorite add-ins.

Cold Rice Salad Recipe Variations

• Leftover cooked protein (shredded chicken/beef/pork, tuna & other cooked fish, beans)
• Other quick-prep vegetables (diced bell peppers, shredded carrots, diced avocado)
• Leftover roasted vegetables (broccoli, sweet potatoes, cauliflower)
• Cheeeeeese (goat cheese and feta are my fave for this)
• Different kinds of pesto (like cilantro pesto or dill pesto) or herbs + infused olive oil & vinegar.
• Misc quickies (nuts, sun-dried tomatoes, marinated artichoke hearts)

How to serve Cold Wild Rice Salad

This recipe can be served hot, at room temperature or chilled. It’s so versatile!

How to Store Cold Wild Rice Salad

Give it a try and let me know what you think! I'd love to hear how you change it up.

More hearty vegetarian salads on Perry's Plate

Kale & Quinoa Salad

Kale Farro Salad

Harvest Grain Bowl Recipe

Spring Mix Salad

Cucumber Tomato and Feta Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Wild Rice Salad

Yield: Serves 5-6 as a side

Prep Time: 15 minutes

Total Time: 15 minutes

This salad only has FOUR ingredients. And it's a great jumping off point for throw-together lunches. Add some leftover shredded chicken, tuna, or beans to round it out as a complete meal!

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Ingredients

• 3 cups cooked and cooled wild rice (from 1 cup uncooked)
• ½ English cucumber, diced
• 2 green onions, trimmed and sliced thinly
• ⅓-1/2 cup prepared basil pesto
• Salt and pepper, to taste

Instructions

1. Toss all of the ingredients together in a large serving bowl. Taste, and add additional pesto or salt, if needed.
2. Serve immediately.

Optional add-ins: Leftover shredded meat, canned tuna or beans, flavorful crumbly cheese (feta, parmesan, goat cheese), other chopped vegetables. You may need to add more pesto when you add extras to this salad.

Notes

Nat's Note: You can easily make this recipe dairy-free by making your own pesto! Use the recipe below:

Homemade Dairy-Free Basil Pesto:

2 packed cups fresh basil leaves
⅓ cup pine nuts
Juice from half a large lemon (about 2 Tablespoons)
½ garlic clove, smashed
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup olive oil

Combine everything except the oil into the workbowl of a food processor. Pulse until everything is minced finely. With the machine running, drizzle in the oil and run for about 10 seconds to blend well. Use immediately or cover and chill for up to 2 weeks.

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This could have turned out terribly. But roasted potato salad turned out to be a very successful experiment.

As a side benefit, it’s a sun-safe potato salad because it doesn’t contain any mayonnaise! You can leave it out in the heat for hours without any risk of spoilage. (And honestly, I kind of like it when it’s warmed up a little from the sun.)

You will love this Roasted Potato Salad with Dill

You will love this Roasted Potato Salad with Dill for its perfect blend of tender potatoes and the fresh, aromatic flavor of dill. The roasting process enhances the natural sweetness of the potatoes, while the dill adds a vibrant, herbaceous touch. Plus, it's a no-mayo recipe, making it a lighter and healthier version of the classic potato salad. This delicious and refreshing dish is ideal for any meal or gathering.

Roasted Potato Salad ingredients

• Red or Yukon gold potatoes
• Shallot
• Avocado or coconut oil
• Sea salt
• Black pepper
• Fresh dill
• Scallions
• Garlic clove

For the vinaigrette:

• Dill
• Lemon juice
• Scallions
• Garlic
• Red wine vinegar
• Honey
• Whole grain mustard
• Extra-virgin olive oil
• Radishes

How to Make Potato Salad with Roasted Potatoes

1. Preheat the oven to 425°F (220°C).
2. Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
3. Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl or a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
4. When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
5. Best served warm or at room temperature.

Roasted Potato Salad Recipe Tips

Make sure to combine the ingredients while the potatoes are still hot to allow them to soak up the flavors.

You could substitute parsley or cilantro in place of the dill, if you prefer.

To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

How to Serve Roasted Potato Salad

This is a perfect side dish to any meal! On summer days, I like to serve it alongside Grilled Chicken, Smashed Burgers, or Salmon.

But it could easily accompany Fish Fry, Bacon Cobb Lettuce Wraps, or Eggplant Pesto Roll-Ups.

Storing Roasted Potato Salad with Dill Scallion Vinaigrette

This dish can be stored for up 5 days in an airtight container in the fridge.

More Potato Salad Recipes on Perry's Plate

Here are a few more delicious potato salad recipes!

Instant Pot Potato Salad is a more traditional potato salad recipe. If you haven't used an Instant Pot to make potato salad, you're in for a treat! You can cook the potatoes and eggs in the Instant Pot at the same time! This recipe also has lots of pickles and....ranch dressing. It's the best. Seriously.

Hot German Potato Salad is a warm, tangy take on a potato salad that also has a vinaigrette-based dressing. My version has bits of crispy bacon & sauerkraut!

This potato salad would be super delicious with Goulash Hungarian Recipe!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Roasted Potato Salad Recipe FAQs

Roasted Potato Salad (No Mayo)

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

This is a fresh, mayo-free take on a potato salad. Tender roasted potatoes are tossed with a herby, mustardy vinaigrette. You'll never go back to regular potato salads. | perrysplate.com

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Ingredients

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• 3 pounds red or Yukon gold potatoes, cut into 1-inch pieces
• 1 large shallot, peeled and sliced thinly
• 2 Tablespoons avocado or coconut oil
• ¾ teaspoon sea salt, divided
• ¼ teaspoon black pepper
• 1 bunch of fresh dill (about 1 packed cup of chopped leaves and thin stems), divided
• 2 Tablespoons freshly squeezed lemon juice (about ½ of a lemon)
• 3 scallions (green onions), sliced thinly, divided
• 1 garlic clove
• 2 Tablespoons red wine vinegar
• 1 teaspoon honey
• ½ teaspoon whole grain mustard
• ¼ cup extra-virgin olive oil
• 4 radishes, trimmed and sliced very thinly

Instructions

1. Preheat the oven to 425 degrees F.
2. Place the potatoes and shallots on a rimmed baking sheet. Drizzle the vegetables with the avocado oil and sprinkle with salt and pepper. Use your hands to toss the vegetables to coat evenly, then spread them in an even layer on the pan. Roast on a lower rack for 30 minutes, flipping them around 2-3 times during cooking.
3. Meanwhile, make the dressing by combining half of the dill, the lemon juice, one third of the chopped scallions, the garlic, red wine vinegar, honey, and whole grain mustard in the work bowl of a food processor. Pulse a few times to mince. While the machine is running, pour in the olive oil and blend until smooth.
4. When the potatoes are finished roasting, transfer them (while still warm) to a large salad bowl. Pour the dressing over the potatoes and sprinkle the remaining dill, chopped scallions, and sliced radishes over the top. Stir gently to coat everything in the dressing.
5. Best served warm or at room temperature.

Notes

Nat's Notes:

1. You could substitute parsley or cilantro in place of the dill, if you prefer.

2. To make it Whole30 compliant, omit the honey or substitute it with Date Paste.

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