17 Delicious Riced Hearts of Palm Recipes for Every Occasion

Good news for anyone looking to spice up their meal rotation with something light, versatile, and utterly delicious! Hearts of palm, when riced, become the perfect base for a myriad of dishes that cater to every occasion—from quick weeknight dinners to elegant seasonal feasts. Dive into our roundup of 17 mouthwatering recipes that promise to transform this underrated ingredient into your new kitchen staple. Let’s get cooking!

Hearts of Palm Rice with Garlic and Herbs

Zesty and vibrant, this Hearts of Palm Rice with Garlic and Herbs transforms simple ingredients into a dish that’s both luxurious and comforting. Perfect for those seeking a low-carb alternative without sacrificing flavor, it’s a testament to the power of fresh, quality components.

Ingredients

• 2 cups of hearts of palm, finely shredded to mimic rice
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of garlic, minced to release their aromatic essence
• 1/4 cup of fresh parsley, chopped for a burst of color and freshness
• 1 tablespoon of fresh thyme leaves, stripped from their stems for earthy notes
• 1/2 teaspoon of sea salt, finely ground to enhance all flavors
• 1/4 teaspoon of freshly cracked black pepper, for a subtle heat

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes, to ensure even cooking.
2. Add the minced garlic to the skillet, sautéing for 1 minute or until fragrant, being careful not to let it brown and turn bitter.
3. Stir in the shredded hearts of palm, coating them evenly with the garlic-infused oil, and cook for 5 minutes to soften slightly.
4. Season the mixture with sea salt and freshly cracked black pepper, adjusting to your preference but starting with the recommended amounts for balance.
5. Fold in the fresh parsley and thyme leaves, cooking for an additional 2 minutes to allow the herbs to wilt and meld with the dish.
6. Remove from heat and let sit for a minute, allowing the flavors to come together beautifully before serving.

Mouthwateringly tender with a slight crunch, this dish offers a delightful contrast of textures. The garlic and herbs lend a fragrant depth, making it a versatile side that pairs wonderfully with grilled fish or as a standalone light meal. For an extra touch of elegance, garnish with a sprinkle of microgreens or a drizzle of truffle oil.

Spicy Riced Hearts of Palm Stir Fry

Radiating with vibrant flavors and a satisfying crunch, this Spicy Riced Hearts of Palm Stir Fry is a testament to the beauty of plant-based cooking, offering a delightful twist on traditional stir-fry with its unique texture and bold spices.

Ingredients

• 2 cups riced hearts of palm, drained and patted dry
• 1 tbsp high-smoke point avocado oil
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp freshly grated ginger, for a zesty kick
• 1/2 cup diced red bell pepper, for a sweet crunch
• 1/4 cup thinly sliced scallions, adding a mild oniony sharpness
• 1 tbsp soy sauce, for a deep umami richness
• 1 tsp sriracha, adjustable for heat preference
• 1/2 tsp toasted sesame oil, for a nutty finish
• 1/4 cup chopped cilantro, for a fresh herbal note

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
3. Introduce riced hearts of palm and diced red bell pepper, stirring frequently for 3 minutes to lightly crisp the edges.
4. Drizzle soy sauce and sriracha over the mixture, tossing to evenly coat and cook for another 2 minutes.
5. Remove from heat and stir in scallions, toasted sesame oil, and chopped cilantro for a final burst of flavor.
6. Tip: For an extra crunch, let the stir fry sit undisturbed for a minute before stirring to allow the hearts of palm to slightly caramelize.
7. Tip: Adjust the sriracha to suit your spice tolerance, starting with less and adding more as desired.
8. Tip: Serve immediately to preserve the vibrant colors and textures of the dish.

Garnished with additional cilantro and a squeeze of lime, this stir fry boasts a harmonious blend of spicy, sweet, and umami flavors, with the hearts of palm providing a surprisingly meaty texture. Perfect as a standalone dish or paired with steamed jasmine rice for a more filling meal.

Creamy Hearts of Palm Rice Casserole

Perfectly blending the exotic with the comforting, this dish transforms humble ingredients into a luxurious feast for the senses, featuring the delicate, slightly tangy hearts of palm as the star.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups vegetable broth, rich and flavorful
• 1 can (14 oz) hearts of palm, drained and sliced into 1/2-inch rounds
• 1/2 cup heavy cream, velvety and smooth
• 1/4 cup grated Parmesan cheese, finely aged
• 2 tbsp unsalted butter, creamy and golden
• 1 small onion, finely diced
• 2 cloves garlic, minced to a fragrant paste
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup fresh parsley, chopped for a bright finish

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter.
2. In a medium saucepan, melt the unsalted butter over medium heat until it begins to foam slightly.
3. Add the finely diced onion and minced garlic to the saucepan, sautéing until translucent and fragrant, about 3 minutes.
4. Stir in the rinsed long-grain white rice, coating it evenly with the butter and onion mixture, toasting lightly for 2 minutes.
5. Pour in the rich vegetable broth, bringing the mixture to a boil before reducing the heat to low, covering, and simmering for 15 minutes, or until the rice is just tender.
6. Remove the saucepan from the heat and gently fold in the sliced hearts of palm, velvety heavy cream, finely aged Parmesan cheese, finely ground salt, and freshly cracked black pepper, mixing until well combined.
7. Transfer the mixture to the prepared baking dish, spreading it evenly, and bake uncovered for 25 minutes, or until the top is golden and the edges are bubbly.
8. Let the casserole rest for 5 minutes before garnishing with the chopped fresh parsley for a bright finish.

Rich in texture and flavor, this casserole offers a creamy interior with a slightly crispy top, making it a versatile dish that pairs beautifully with a crisp green salad or as a standalone vegetarian main. The hearts of palm add a unique, tender bite that elevates the dish beyond the ordinary.

Riced Hearts of Palm and Black Bean Salad

Perfectly balancing texture and flavor, this Riced Hearts of Palm and Black Bean Salad is a refreshing departure from the ordinary, offering a delightful crunch and a protein-packed punch that’s as nutritious as it is delicious.

Ingredients

• 2 cups riced hearts of palm, tender and slightly tangy
• 1 cup black beans, rinsed and drained for a creamy texture
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice, zesty and bright
• 1/2 cup cherry tomatoes, halved and bursting with sweetness
• 1/4 cup red onion, finely diced for a sharp contrast
• 1/4 cup cilantro, freshly chopped for an heraceous lift
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp sea salt, finely ground to enhance flavors
• 1/4 tsp finely ground black pepper, for a subtle heat

Instructions

1. In a large mixing bowl, combine the riced hearts of palm and black beans, gently tossing to mix.
2. Whisk together the extra virgin olive oil, lime juice, ground cumin, sea salt, and black pepper in a small bowl until emulsified.
3. Pour the dressing over the hearts of palm and black bean mixture, tossing gently to ensure even coating.
4. Add the cherry tomatoes, red onion, and cilantro to the bowl, folding them in carefully to maintain their integrity.
5. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld together beautifully.
6. Tip: For an extra crunch, toast some cumin seeds and sprinkle them on top before serving.
7. Tip: If preparing ahead, add the cherry tomatoes and cilantro just before serving to keep their textures fresh.
8. Tip: Serve this salad over a bed of crisp romaine lettuce for an added layer of texture and color.

Refreshingly light yet satisfyingly hearty, this salad boasts a symphony of textures from the crisp hearts of palm to the creamy black beans, all brought together by the vibrant dressing. Consider serving it alongside grilled fish or as a standalone dish for a light, nutritious lunch.

Hearts of Palm Rice Pilaf with Almonds

Merging the delicate flavors of the tropics with the comforting essence of a classic pilaf, this dish transforms hearts of palm into a grain-free masterpiece, accented by the crunch of toasted almonds.

Ingredients

• 2 cups of hearts of palm, finely shredded to mimic rice
• 1/4 cup of slivered almonds, lightly toasted for a nutty aroma
• 2 tablespoons of rich extra virgin olive oil
• 1 small yellow onion, finely diced for a subtle sweetness
• 2 cloves of garlic, minced to release their pungent flavor
• 1/2 teaspoon of sea salt, finely ground to enhance the dish’s flavors
• 1/4 teaspoon of freshly ground black pepper, for a slight heat
• 1/2 cup of low-sodium vegetable broth, to add moisture and depth
• 2 tablespoons of fresh parsley, finely chopped for a burst of color and freshness

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic, cooking for 1 minute until fragrant, being careful not to burn.
4. Mix in the shredded hearts of palm, sea salt, and freshly ground black pepper, stirring to combine all ingredients evenly.
5. Pour in the low-sodium vegetable broth, allowing the mixture to simmer for 5 minutes to absorb the flavors.
6. Fold in the lightly toasted slivered almonds and fresh parsley, cooking for an additional 2 minutes to warm through.
7. Remove from heat and let stand for 3 minutes before serving to allow the flavors to meld beautifully.

Delightfully light yet satisfying, this pilaf offers a crisp texture with a buttery finish from the almonds. Serve it as a sophisticated side to grilled fish or atop a bed of greens for a refreshing lunch option.

Lemon Garlic Riced Hearts of Palm

Lusciously light yet bursting with flavor, this Lemon Garlic Riced Hearts of Palm dish is a testament to the beauty of simple, fresh ingredients coming together in perfect harmony. Its vibrant citrus notes and aromatic garlic undertakes make it an irresistible side or a standalone delight for those seeking a low-carb alternative.

Ingredients

• 2 cups of riced hearts of palm, drained and patted dry
• 3 tablespoons of rich extra virgin olive oil
• 2 cloves of garlic, minced to a fine paste
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of lemon zest, finely grated
• 1/4 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly cracked black pepper
• 2 tablespoons of fresh parsley, finely chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
2. Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant, being careful not to let it brown.
3. Stir in the riced hearts of palm, spreading it evenly across the skillet to ensure even cooking. Cook for 5 minutes, stirring occasionally.
4. Drizzle the lemon juice over the mixture, followed by the lemon zest, sea salt, and black pepper. Stir well to combine all the ingredients.
5. Continue to cook for another 3 minutes, allowing the flavors to meld together and any excess liquid to evaporate.
6. Remove the skillet from the heat and sprinkle the freshly chopped parsley over the top, giving it one final gentle toss.

Nowhere does simplicity shine brighter than in this dish, where the tender, rice-like texture of the hearts of palm perfectly absorbs the zesty lemon and robust garlic flavors. Serve it alongside grilled fish for a light summer meal or atop a bed of greens for a refreshing salad.

Riced Hearts of Palm with Mushrooms and Thyme

Zesty and vibrant, this dish transforms the humble hearts of palm into a gourmet experience, paired with earthy mushrooms and aromatic thyme for a symphony of flavors that dance on the palate.

Ingredients

• 2 cups of riced hearts of palm, tender and slightly tangy
• 1 cup of cremini mushrooms, sliced and robust
• 2 tablespoons of rich extra virgin olive oil
• 1 tablespoon of fresh thyme leaves, fragrant and slightly lemony
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly ground black pepper, bold and aromatic

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced cremini mushrooms to the skillet, spreading them out in an even layer to ensure even cooking.
3. Sauté the mushrooms for 5 minutes, or until they are golden brown and have released their moisture.
4. Stir in the riced hearts of palm, thyme leaves, sea salt, and black pepper, combining all ingredients thoroughly.
5. Cook the mixture for an additional 3 minutes, stirring occasionally, until the hearts of palm are heated through and the flavors are well blended.
6. Remove the skillet from the heat and let the dish rest for 2 minutes before serving to allow the flavors to meld.

Perfectly balanced, this dish offers a delightful contrast between the creamy texture of the hearts of palm and the meaty bite of the mushrooms, with thyme adding a whisper of sophistication. Serve it as a elegant side or atop a bed of greens for a light, yet satisfying meal.

Hearts of Palm Rice Stuffed Peppers

Elegantly transforming the humble bell pepper into a vessel of culinary delight, our Hearts of Palm Rice Stuffed Peppers marry the crisp, sweet flesh of the pepper with a savory, textured filling that’s as nutritious as it is delicious.

Ingredients

• 4 large, vibrant bell peppers, tops removed and seeds discarded
• 2 cups cooked jasmine rice, fluffy and fragrant
• 1 can (14 oz) hearts of palm, drained and finely chopped for a tender bite
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup rich extra virgin olive oil
• 2 cloves garlic, minced to release their aromatic potential
• 1 tsp smoked paprika, for a hint of warmth and depth
• 1/2 tsp sea salt, finely ground to enhance flavors
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 1/4 cup fresh parsley, chopped for a bright, herbal finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked pepper with a slightly charred exterior.
2. In a large mixing bowl, combine the fluffy jasmine rice, finely chopped hearts of palm, grated Parmesan cheese, minced garlic, smoked paprika, sea salt, and black pepper. Drizzle with the rich extra virgin olive oil and toss gently to coat all ingredients evenly.
3. Stand the prepared bell peppers upright in a baking dish. Spoon the rice mixture into each pepper, packing lightly to fill completely without overstuffing.
4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are golden.
5. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.

Offering a delightful contrast between the soft, flavorful filling and the crisp, sweet pepper, these stuffed peppers are a feast for the senses. Serve them atop a bed of arugula for an elegant presentation or alongside a crisp white wine to complement their rich flavors.

Coconut Riced Hearts of Palm with Lime

Savory and subtly sweet, this Coconut Riced Hearts of Palm with Lime dish is a testament to the beauty of simple, yet sophisticated, plant-based cooking. Its vibrant flavors and creamy texture make it a standout side or a light main course that’s sure to impress.

Ingredients

• 1 can (14 oz) of tender hearts of palm, drained and finely chopped
• 1 cup of creamy, full-fat coconut milk
• 2 tbsp of rich, extra virgin coconut oil
• 1 tbsp of freshly squeezed lime juice
• 1 tsp of finely grated lime zest
• 1/2 tsp of sea salt, finely ground
• 1/4 cup of fresh cilantro, finely chopped
• 1 small jalapeño, seeded and minced (optional for heat)

Instructions

1. In a medium skillet over medium heat, warm the extra virgin coconut oil until shimmering but not smoking, about 1 minute.
2. Add the finely chopped hearts of palm to the skillet, stirring frequently to prevent sticking, until they begin to soften, approximately 3 minutes.
3. Pour in the creamy coconut milk, stirring to combine, and bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for 5 minutes, allowing the flavors to meld.
4. Stir in the freshly squeezed lime juice, lime zest, and sea salt, adjusting the seasoning as needed. Cook for an additional 2 minutes to infuse the dish with bright citrus notes.
5. Remove from heat and fold in the fresh cilantro and minced jalapeño, if using, for a pop of color and spice.
6. Let the dish sit for 2 minutes off the heat to thicken slightly before serving.

Kaleidoscopic in flavor, this dish offers a delightful contrast between the creamy coconut milk and the tangy lime, with the hearts of palm providing a satisfying, rice-like texture. Serve it alongside grilled fish or as part of a tropical-inspired bowl for a meal that’s as visually appealing as it is delicious.

Riced Hearts of Palm and Avocado Bowl

Captivating the essence of summer with its light yet satisfying profile, this dish combines the delicate texture of hearts of palm with the creamy richness of avocado, creating a harmonious blend that’s both refreshing and indulgent.

Ingredients

• 2 cups riced hearts of palm, tender and slightly tangy
• 1 ripe avocado, creamy and buttery
• 1 tbsp fresh lime juice, bright and zesty
• 2 tbsp extra virgin olive oil, rich and fruity
• 1/4 cup red onion, finely diced and crisp
• 1/4 cup cilantro, freshly chopped and aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large mixing bowl, gently combine the riced hearts of palm and diced red onion, ensuring the mixture is evenly distributed.
2. Drizzle the extra virgin olive oil and fresh lime juice over the mixture, tossing lightly to coat every piece with the dressing.
3. Fold in the ripe avocado, being careful to maintain its creamy texture while integrating it into the bowl.
4. Sprinkle the sea salt and freshly cracked black pepper over the mixture, adjusting the seasoning to highlight the natural flavors of the ingredients.
5. Garnish with freshly chopped cilantro, adding a burst of color and aroma to the dish before serving.

Offering a delightful contrast between the crispness of the hearts of palm and the smoothness of the avocado, this bowl is a testament to the beauty of simple, quality ingredients. Serve it chilled for a refreshing summer lunch or as a vibrant side dish at your next gathering.

Hearts of Palm Rice with Sun-Dried Tomatoes and Basil

Captivating the essence of summer, this dish transforms humble ingredients into a symphony of flavors, perfect for a light yet satisfying meal. Combining the delicate texture of hearts of palm with the intense sweetness of sun-dried tomatoes and the aromatic freshness of basil, it’s a celebration of simplicity and elegance.

Ingredients

• 2 cups of hearts of palm, finely shredded to mimic rice
• 1/2 cup of sun-dried tomatoes in olive oil, thinly sliced
• 1/4 cup of fresh basil leaves, chiffonaded
• 2 tablespoons of rich extra virgin olive oil
• 1 clove of garlic, minced to a paste
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic to the skillet, sautéing until fragrant and lightly golden, approximately 30 seconds, being careful not to burn.
3. Stir in the shredded hearts of palm, spreading them evenly across the skillet to lightly toast, for about 3 minutes, stirring occasionally.
4. Fold in the sun-dried tomatoes and continue to cook for another 2 minutes, allowing their flavors to meld with the hearts of palm.
5. Remove the skillet from heat and gently mix in the fresh basil, sea salt, and black pepper, ensuring everything is well combined.
6. Let the dish sit for a minute off the heat to allow the basil to wilt slightly and the flavors to deepen.

Gloriously light yet packed with flavor, this hearts of palm rice offers a delightful crunch contrasted by the chewiness of sun-dried tomatoes. Serve it chilled as a refreshing salad or warm as a side to grilled fish for a complete meal.

Curried Riced Hearts of Palm with Peas

Nestled within the realm of innovative plant-based cuisine, this dish marries the delicate texture of hearts of palm with the vibrant spices of curry, creating a symphony of flavors that dance on the palate. Perfect for a light yet satisfying meal, it’s a testament to the beauty of simple ingredients transformed through thoughtful preparation.

Ingredients

• 2 cups riced hearts of palm, tender and finely shredded
• 1 cup fresh green peas, sweet and plump
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fragrant curry powder, freshly ground
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, for a subtle heat
• 1/4 cup coconut milk, creamy and full-bodied
• 1 tbsp fresh cilantro, finely chopped for garnish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the riced hearts of palm to the skillet, stirring gently to coat with oil, and cook for 3 minutes until slightly softened.
3. Sprinkle the curry powder, sea salt, and cayenne pepper over the hearts of palm, stirring continuously to evenly distribute the spices, for 1 minute.
4. Fold in the fresh green peas and coconut milk, reducing the heat to low, and simmer for 5 minutes until the peas are tender and the mixture is fragrant.
5. Remove from heat and let stand for 2 minutes to allow the flavors to meld.
6. Garnish with freshly chopped cilantro before serving.

Offering a delightful contrast of textures, the dish presents a creamy yet slightly crunchy bite, with the peas adding a pop of sweetness against the warm spices. Serve it atop a bed of fluffy quinoa or alongside a crisp green salad for a complete meal that’s as nourishing as it is flavorful.

Riced Hearts of Palm and Spinach Saute

Gracefully blending the delicate textures of hearts of palm with the vibrant freshness of spinach, this sauté offers a light yet satisfying dish that’s perfect for any season. Its elegant simplicity belies a depth of flavor that will delight the palate and elevate your dining experience.

Ingredients

• 2 cups riced hearts of palm, tender and finely shredded
• 4 cups fresh baby spinach leaves, crisp and vibrant green
• 2 tbsp rich extra virgin olive oil
• 1/4 cup finely diced yellow onion, sweet and aromatic
• 2 cloves garlic, minced and pungent
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, aromatic and bold
• 1 tbsp fresh lemon juice, bright and tangy

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent and slightly caramelized, about 5 minutes.
3. Stir in the minced garlic, cooking just until fragrant, about 30 seconds, to avoid burning.
4. Increase the heat to medium-high and add the riced hearts of palm, spreading them evenly in the skillet. Cook undisturbed for 2 minutes to allow a slight sear, then stir and cook for another 2 minutes.
5. Reduce the heat to medium and incorporate the fresh baby spinach leaves, stirring gently until just wilted, about 1 minute.
6. Season with sea salt and freshly ground black pepper, then drizzle with fresh lemon juice, tossing to combine all ingredients evenly.
7. Remove from heat and let stand for 1 minute to allow flavors to meld before serving.

Yielded a dish with a delightful contrast of textures, from the tender hearts of palm to the silky spinach, all brightened by the zesty lemon. Serve it as a sophisticated side or atop a bed of quinoa for a hearty, plant-based meal.

Hearts of Palm Rice with Roasted Vegetables

Unveiling a dish that marries the delicate, slightly tangy flavor of hearts of palm with the earthy sweetness of roasted vegetables, this recipe transforms simple ingredients into a symphony of textures and tastes. Perfect for those seeking a light yet satisfying meal, it’s a testament to the beauty of plant-based cooking.

Ingredients

• 2 cups of hearts of palm, finely shredded to mimic rice
• 1 cup of cherry tomatoes, halved and bursting with juiciness
• 1 medium zucchini, diced into crisp, bite-sized pieces
• 1 red bell pepper, sliced into vibrant, sweet strips
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly cracked black pepper
• 1 tablespoon of fresh lemon juice, for a bright, citrusy finish
• 1/4 cup of chopped fresh parsley, for a herbaceous garnish

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly roasted vegetable texture.
2. On a large baking sheet, toss the cherry tomatoes, zucchini, and red bell pepper with 1 tablespoon of extra virgin olive oil, sea salt, and black pepper until evenly coated.
3. Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the shredded hearts of palm and sauté for 5-7 minutes, until lightly golden and fragrant.
5. Remove the roasted vegetables from the oven and gently fold them into the hearts of palm rice, drizzling with fresh lemon juice to enhance the flavors.
6. Garnish with chopped fresh parsley before serving to add a pop of color and freshness.

Delight in the contrast between the tender, rice-like hearts of palm and the caramelized, roasted vegetables, each bite offering a harmony of flavors. Serve this dish as a standalone meal or alongside grilled fish for an extra protein boost, making it versatile for any dining occasion.

Riced Hearts of Palm and Chickpea Curry

Kaleidoscopic in flavor and texture, this Riced Hearts of Palm and Chickpea Curry is a testament to the beauty of plant-based cooking, offering a symphony of tastes that are both nourishing and indulgent.

Ingredients

• 1 cup riced hearts of palm, tender and slightly tangy
• 1 can (15 oz) chickpeas, drained and rinsed, plump and golden
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced, sweet and aromatic
• 3 cloves garlic, minced, pungent and fresh
• 1 tbsp freshly grated ginger, spicy and vibrant
• 1 can (14 oz) coconut milk, creamy and luscious
• 2 tsp curry powder, warm and fragrant
• 1/2 tsp turmeric, earthy and bright
• 1/2 tsp sea salt, finely ground
• 1/4 tsp cayenne pepper, fiery and bold
• 1 cup fresh spinach leaves, tender and green
• 1 tbsp fresh lime juice, zesty and sharp
• 2 tbsp fresh cilantro, chopped, herbaceous and fresh

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and sauté until translucent and fragrant, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and freshly grated ginger, cooking for another 1 minute until aromatic.
4. Mix in the curry powder, turmeric, sea salt, and cayenne pepper, toasting the spices for 30 seconds to unlock their flavors.
5. Pour in the coconut milk, stirring to combine with the spices, and bring to a gentle simmer.
6. Add the riced hearts of palm and chickpeas, stirring to coat them in the curry sauce, and simmer for 10 minutes to meld the flavors.
7. Fold in the fresh spinach leaves and cook just until wilted, about 2 minutes.
8. Remove from heat and stir in the fresh lime juice and chopped cilantro for a burst of freshness.

Outstanding in its creamy texture and layered flavors, this curry pairs beautifully with fluffy basmati rice or warm naan bread for a meal that’s as satisfying as it is vibrant. The hearts of palm offer a delightful contrast to the creamy chickpeas, making each bite a discovery of textures.

Hearts of Palm Rice with Pesto and Cherry Tomatoes

Captivating the essence of summer, this dish marries the delicate, slightly sweet flavor of hearts of palm with the vibrant freshness of homemade pesto and the juicy burst of cherry tomatoes, creating a light yet satisfying meal that’s as visually appealing as it is delicious.

Ingredients

• 2 cups of hearts of palm, finely shredded to mimic rice
• 1/4 cup of rich extra virgin olive oil
• 2 cups of fresh basil leaves, tightly packed
• 1/2 cup of grated Parmesan cheese, aged and sharp
• 1/4 cup of pine nuts, lightly toasted
• 2 cloves of garlic, freshly minced
• 1 cup of cherry tomatoes, halved and bursting with sweetness
• Salt, finely ground to season

Instructions

1. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse until the ingredients are finely chopped.
2. With the processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and emulsified. Season with salt to taste.
3. Heat a large skillet over medium heat and add the shredded hearts of palm. Cook for 3-4 minutes, stirring occasionally, until they are slightly softened and warmed through.
4. Remove the skillet from heat and gently fold in the homemade pesto until the hearts of palm are evenly coated.
5. Add the halved cherry tomatoes to the skillet, stirring lightly to combine without crushing the tomatoes.
6. Serve immediately, garnished with additional basil leaves or a sprinkle of Parmesan cheese if desired.

Light and refreshing, this Hearts of Palm Rice with Pesto and Cherry Tomatoes offers a delightful contrast of textures, from the tender hearts of palm to the crisp tomatoes, all enveloped in the creamy, herbaceous pesto. Perfect as a standalone dish or paired with grilled seafood for an elegant summer dinner.

Riced Hearts of Palm and Sweet Potato Hash

On a crisp morning, nothing satisfies quite like a dish that marries the earthy sweetness of root vegetables with the delicate, briny notes of the sea. This Riced Hearts of Palm and Sweet Potato Hash is a testament to the beauty of simple ingredients transformed into something extraordinary, offering a symphony of textures and flavors that awaken the senses.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 can (14 oz) hearts of palm, drained and riced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 farm-fresh eggs
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat a large skillet over medium heat and add the extra virgin olive oil, allowing it to warm until shimmering, about 1 minute.
2. Add the diced sweet potato to the skillet, seasoning with sea salt and black pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10 minutes.
3. Tip: For even cooking, ensure the sweet potato cubes are uniformly sized.
4. Gently fold in the riced hearts of palm, cooking for an additional 3 minutes to blend the flavors.
5. Create two wells in the hash and crack an egg into each. Cover the skillet and cook until the egg whites are set but the yolks remain runny, about 5 minutes.
6. Tip: For a firmer yolk, extend the cooking time by 1-2 minutes.
7. Sprinkle the fresh thyme leaves over the hash just before serving to add a fragrant, herbal note.
8. Tip: Serve immediately to enjoy the contrast between the crispy hash and the creamy egg yolk.

Best enjoyed straight from the skillet, this hash boasts a delightful contrast between the crispy sweet potatoes and the tender hearts of palm, with the rich egg yolk tying everything together. For an extra touch of elegance, garnish with a sprinkle of microgreens or a drizzle of truffle oil.

Conclusion

Certainly, this roundup of 17 delicious riced hearts of palm recipes offers something for every occasion, from quick weeknight dinners to special gatherings. We hope these ideas inspire you to explore the versatility of this amazing ingredient. Don’t forget to try your favorites, leave a comment sharing which recipe you loved the most, and spread the joy by pinning this article on Pinterest. Happy cooking!

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