18 Delicious Riced Hearts of Palm Recipes Creative

Ready to shake up your meal routine with something light, versatile, and utterly delicious? Riced hearts of palm are here to revolutionize your kitchen adventures! Whether you’re crafting a quick weeknight dinner, a refreshing summer salad, or a cozy comfort dish, these 18 creative recipes will inspire you to explore the endless possibilities. Let’s dive into a world of flavor that’s as easy to love as it is to make!

Hearts of Palm Rice with Garlic and Herbs

Looking for a light, flavorful side that brings a touch of the tropics to your table? This Hearts of Palm Rice with Garlic and Herbs is a game-changer, offering a deliciously low-carb alternative to traditional rice dishes.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and rinsed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Using a food processor, pulse the hearts of palm until they resemble rice grains. Be careful not to over-process.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
3. Add the hearts of palm rice to the skillet. Cook for 5 minutes, stirring occasionally, until lightly toasted.
4. Stir in parsley, thyme, salt, black pepper, and red pepper flakes if using. Cook for another 2 minutes to blend the flavors.
5. Remove from heat and serve warm. This dish is perfect for those who love the texture of rice but are looking for a lighter, veggie-packed alternative.

Tip: For an extra burst of flavor, squeeze a little fresh lemon juice over the top before serving.

Spicy Riced Hearts of Palm Stir Fry

Spice up your weeknight with this Spicy Riced Hearts of Palm Stir Fry, a quick and flavorful dish that brings a tropical twist to your table.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 2 tbsp coconut oil
• 1 small red bell pepper, thinly sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tsp sriracha sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add red bell pepper and yellow onion, stirring for 3-4 minutes until softened.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the riced hearts of palm, soy sauce, sriracha, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until everything is well combined and heated through.
4. Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.

The riced hearts of palm offer a surprisingly rice-like texture, while the sriracha and lime bring a vibrant kick and freshness that’s irresistibly good.

Tip: For an extra crunch, sprinkle some chopped peanuts on top before serving.

Creamy Hearts of Palm Rice Casserole

This Creamy Hearts of Palm Rice Casserole is a delightful twist on the classic, offering a creamy texture and a subtle tang that’ll have everyone asking for seconds.

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 can (14 oz) hearts of palm, drained and sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
3. Add the rice to the saucepan, stirring to coat with the oil. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove the rice from heat and stir in the hearts of palm, heavy cream, Parmesan cheese, salt, black pepper, and cayenne pepper until well combined.
5. Transfer the mixture to the prepared casserole dish and sprinkle the breadcrumbs evenly over the top.
6. Bake for 25 minutes, or until the top is golden and the edges are bubbly.

The hearts of palm add a unique, slightly tangy flavor that pairs beautifully with the creamy rice and crispy breadcrumb topping.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Hearts of Palm Rice and Black Bean Salad

This Hearts of Palm Rice and Black Bean Salad is a refreshing twist on traditional rice salads, offering a light yet satisfying meal perfect for any day of the week.

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced into thin rounds
• 1 cup cooked brown rice, cooled
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, combine the hearts of palm, brown rice, black beans, red bell pepper, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and ground cumin until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Stir in the chopped cilantro just before serving to keep it fresh and vibrant.

The crisp texture of hearts of palm paired with the earthy black beans and zesty lime dressing makes this salad a standout dish that’s as nutritious as it is flavorful.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Lemon Garlic Riced Hearts of Palm

This Lemon Garlic Riced Hearts of Palm is a light, flavorful side that brings a refreshing twist to your table, perfect for those seeking a low-carb alternative to traditional rice dishes.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add the riced hearts of palm to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in the lemon zest, lemon juice, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
4. Remove from heat and sprinkle with fresh parsley before serving.

The bright acidity of lemon and the earthy garlic make this dish a standout, with the hearts of palm offering a surprisingly rice-like texture that’s both satisfying and light.

Tip: For an extra crunch, toast some pine nuts or slivered almonds and sprinkle them on top before serving.

Hearts of Palm Rice with Mushrooms and Thyme

Dive into this Hearts of Palm Rice with Mushrooms and Thyme for a gluten-free twist on a classic side dish that’s bursting with earthy flavors.

Ingredients

• 2 cups hearts of palm, rinsed and drained
• 1 cup sliced mushrooms
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Stir in hearts of palm, thyme, salt, and black pepper. Cook for another 2 minutes to blend the flavors.
4. Pour in vegetable broth and simmer until the liquid is absorbed, about 3 minutes, stirring occasionally.

The hearts of palm mimic the texture of rice perfectly, offering a light yet satisfying bite that pairs wonderfully with the umami-rich mushrooms and aromatic thyme.

Tip: For an extra flavor boost, sprinkle with grated Parmesan cheese before serving.

Riced Hearts of Palm with Spinach and Feta

Looking for a light yet satisfying dish that comes together in a flash? This Riced Hearts of Palm with Spinach and Feta is a game-changer, offering a deliciously low-carb alternative to traditional grains.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add the riced hearts of palm to the skillet. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in the chopped spinach and cook for another 2 minutes until wilted.
4. Remove the skillet from heat. Sprinkle with salt, black pepper, and lemon juice, then toss to combine.
5. Gently fold in the crumbled feta cheese until evenly distributed.

The magic of this dish lies in the hearts of palm’s unique texture—mimicking rice perfectly while adding a subtle tang that pairs beautifully with the creamy feta and fresh spinach.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Hearts of Palm Rice Pilaf with Almonds

This Hearts of Palm Rice Pilaf with Almonds is a delightful twist on the classic, offering a light, nutty flavor that’s perfect for a side dish or a light main course.

Ingredients

• 1 cup long-grain white rice
• 1 can (14 oz) hearts of palm, drained and sliced into rings
• 1/4 cup sliced almonds
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Add the rice to the saucepan, stirring to coat with the oil. Cook for 2 minutes until the rice is slightly toasted.
3. Pour in the broth, then add the salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove the saucepan from heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork.
5. Gently fold in the hearts of palm and sliced almonds. Cover and let sit for 2 minutes to warm through.
6. Sprinkle with chopped parsley before serving.

The combination of tender hearts of palm and crunchy almonds gives this pilaf a wonderful contrast in textures, making it a standout dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra burst of flavor, toast the almonds in a dry skillet over medium heat for 2-3 minutes before adding them to the pilaf.

Curried Riced Hearts of Palm with Peas

Looking for a quick, flavorful side that brings a touch of the tropics to your table? This Curried Riced Hearts of Palm with Peas is a vibrant, easy-to-make dish that’s sure to impress.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 1 cup frozen peas, thawed
• 2 tbsp coconut oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes.
2. Stir in the curry powder, salt, and black pepper, cooking for another minute to toast the spices.
3. Add the riced hearts of palm and peas to the skillet, stirring well to coat with the spice mixture. Cook for 5 minutes, until heated through.
4. Pour in the coconut milk, stirring to combine. Let the mixture simmer for 2 minutes, allowing the flavors to meld.
5. Remove from heat and garnish with fresh cilantro before serving.

The hearts of palm provide a unique, rice-like texture that’s perfectly complemented by the creamy coconut milk and bold curry flavors. It’s a dish that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, sprinkle some toasted coconut flakes on top before serving.

Hearts of Palm Rice Stuffed Peppers

These Hearts of Palm Rice Stuffed Peppers are a delightful twist on the classic, offering a light, tropical flavor that’s perfect for a summer dinner.

Ingredients

• 4 large bell peppers, any color
• 1 cup hearts of palm, drained and chopped
• 1 cup cooked rice
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix together the hearts of palm, rice, black beans, red onion, cilantro, olive oil, cumin, salt, and black pepper until well combined.
3. Stuff each bell pepper with the mixture and place them in a baking dish. Cover with foil and bake for 30 minutes.
4. Remove the foil, sprinkle each pepper with Monterey Jack cheese, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

The hearts of palm add a unique, slightly tangy flavor that pairs beautifully with the creamy cheese and hearty black beans.

Tip: For an extra kick, add a diced jalapeño to the filling mixture before baking.

Riced Hearts of Palm with Sun-Dried Tomatoes and Basil

Looking for a light, flavorful side that comes together in minutes? This Riced Hearts of Palm with Sun-Dried Tomatoes and Basil is a game-changer, offering a delightful texture and a burst of Mediterranean flavors.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the riced hearts of palm, sun-dried tomatoes, and basil.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
3. Toss gently until all ingredients are evenly coated.
4. Let the mixture sit for 5 minutes to allow the flavors to meld before serving.

The magic of this dish lies in the hearts of palm’s unique, rice-like texture that soaks up the vibrant flavors of sun-dried tomatoes and fresh basil, creating a side that’s both refreshing and satisfying.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese before serving.

Hearts of Palm Rice and Avocado Bowl

Dive into this refreshing Hearts of Palm Rice and Avocado Bowl, a light yet satisfying dish that brings a tropical twist to your table with minimal effort.

Ingredients

• 1 can (14 oz) hearts of palm, drained and rinsed
• 1 cup cooked rice (white or brown)
• 1 ripe avocado, sliced
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1/4 cup diced red onion

Instructions

1. Using a fork, shred the hearts of palm into rice-like pieces and set aside.
2. In a large bowl, combine the cooked rice, shredded hearts of palm, olive oil, lime juice, salt, and black pepper. Mix well to combine.
3. Gently fold in the sliced avocado, chopped cilantro, and diced red onion, being careful not to mash the avocado.
4. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

This bowl stands out with its clever use of hearts of palm as a low-carb rice alternative, offering a delightful crunch and a burst of freshness in every bite.

Tip: For an extra kick, add a pinch of chili flakes or a dash of hot sauce before serving.

Riced Hearts of Palm with Coconut and Lime

Looking for a light, tropical twist on your usual side dish? This Riced Hearts of Palm with Coconut and Lime brings a refreshing flavor to any meal.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 1 tbsp coconut oil
• 1/2 cup unsweetened shredded coconut
• 2 tbsp fresh lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat coconut oil in a large skillet over medium heat. Add the riced hearts of palm and cook for 5 minutes, stirring occasionally, until slightly softened.
2. Stir in the shredded coconut, lime juice, salt, and black pepper. Cook for another 3 minutes, until the coconut is lightly toasted and fragrant.
3. Remove from heat and stir in the chopped cilantro. Serve warm or at room temperature.

The combination of creamy coconut and zesty lime with the unique texture of hearts of palm makes this dish a standout side that’s both easy and exotic.

Tip: For an extra crunch, toast the shredded coconut in a dry pan for a minute before adding it to the dish.

Hearts of Palm Rice with Roasted Vegetables

Transform your weeknight dinner with this vibrant Hearts of Palm Rice with Roasted Vegetables, a dish that’s as nutritious as it is colorful.

Ingredients

• 2 cups hearts of palm, rinsed and drained
• 1 cup basmati rice, uncooked
• 2 cups mixed vegetables (bell peppers, zucchini, and carrots), chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 20 minutes until tender and slightly charred.
2. Meanwhile, cook the basmati rice according to package instructions. Once done, fluff with a fork and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the hearts of palm, garlic powder, and onion powder. Sauté for 5 minutes until lightly browned.
4. Combine the cooked rice, roasted vegetables, and hearts of palm in the skillet. Stir in the lemon juice and fresh parsley. Cook for another 2 minutes to blend the flavors.

The hearts of palm add a delightful crunch and subtle sweetness, making this dish a standout for its texture and depth of flavor.

Tip: For an extra kick, sprinkle with red pepper flakes before serving.

Riced Hearts of Palm and Chickpea Curry

Dive into the heart of plant-based comfort with this Riced Hearts of Palm and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 can (14 oz) hearts of palm, drained and riced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add riced hearts of palm and chickpeas, stirring to coat with the spices.
4. Pour in coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Remove from heat and garnish with fresh cilantro before serving.

This curry stands out with its unique texture from the riced hearts of palm, offering a delightful contrast to the creamy chickpeas and rich coconut sauce.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Hearts of Palm Rice with Pesto and Pine Nuts

This Hearts of Palm Rice with Pesto and Pine Nuts is a light, flavorful dish that brings a touch of elegance to your dinner table without any fuss.

Ingredients

• 2 cups hearts of palm, rinsed and drained
• 1/4 cup pine nuts
• 2 tbsp olive oil
• 1/4 cup basil pesto
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add pine nuts and toast for 2-3 minutes, stirring frequently, until golden. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil and hearts of palm. Cook for 5 minutes, stirring occasionally, until lightly browned.
3. Stir in the basil pesto, salt, black pepper, and lemon juice. Cook for another 2 minutes, until everything is well combined and heated through.
4. Remove from heat and stir in the toasted pine nuts.

The creamy texture of hearts of palm paired with the crunch of pine nuts and the freshness of pesto makes this dish a standout side or light main.

Tip: For an extra burst of flavor, sprinkle with grated Parmesan cheese before serving.

Riced Hearts of Palm with Sautéed Kale and Garlic

Looking for a light yet satisfying dish that’s packed with flavor? This Riced Hearts of Palm with Sautéed Kale and Garlic is a game-changer for quick, healthy meals.

Ingredients

• 2 cans (14 oz each) hearts of palm, drained and riced
• 1 bunch kale, stems removed and leaves chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
2. Add chopped kale to the skillet. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Sauté for 5 minutes until kale is wilted and bright green.
3. Stir in the riced hearts of palm and cook for another 3 minutes, just until heated through.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Toss to combine.

The magic of this dish lies in the hearts of palm’s unique texture—mimicking rice without the carbs, making it a perfect base for the garlicky kale.

Tip: For an extra crunch, top with toasted almonds or walnuts before serving.

Hearts of Palm Rice with Grilled Shrimp and Lemon

Looking for a light yet satisfying meal that’s bursting with flavor? This Hearts of Palm Rice with Grilled Shrimp and Lemon is a game-changer, offering a delightful twist on traditional rice dishes.

Ingredients

• 1 can (14 oz) hearts of palm, drained and rinsed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 lemon, zested and juiced

Instructions

1. Preheat your grill or grill pan to medium-high heat. Toss the shrimp with 1 tbsp olive oil, 1/4 tsp salt, and black pepper. Grill for 2-3 minutes per side until pink and opaque. Set aside.
2. In a food processor, pulse the hearts of palm until they resemble rice grains.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
4. Add the hearts of palm “rice” to the skillet. Cook for 3-4 minutes, stirring occasionally, until heated through. Stir in the remaining 1/4 tsp salt, parsley, lemon zest, and half of the lemon juice.
5. Divide the hearts of palm rice among plates, top with grilled shrimp, and drizzle with the remaining lemon juice.

The magic of this dish lies in the hearts of palm’s surprising ability to mimic the texture of rice, creating a low-carb base that’s both nutritious and incredibly tasty.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Conclusion

We hope you’ve enjoyed exploring these 18 creative and delicious riced hearts of palm recipes! Whether you’re looking for a low-carb alternative or just want to try something new, there’s a dish here for everyone. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!