"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Green Rice Recipe

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This recipe for Green Rice, by , is from The Blood Sisters' Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rosemarie Swalm

Category:
Category:

Ingredients:  
Ingredients:  
10 spinach leaves, washed and stemmed (or 1/4 c. cooked frozen spinach
1/4 c. fresh parsley leaves
1/4 c. fresh cilantro leaves
1 pablano chili, roasted, peeled and seeded
2 1/4 c. chicken stock
freshly ground black pepper
1 1/2 T. olive oil
4 scallions, finely chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 c. long-grain white rice

Directions:
Directions:
Bring 2 cups of salted water to a rolling boil. Add the spinach, parsley, and cilantro and cook for 1 minute. Drain in a colander, rinse well with cold water, and drain again. Squeeze the spinach and herbs between your fingers to wring out any excess liquid.
Place the herbs in a blender with the chili and 1/4 c. of the chicken stock. Puree until smooth. Add the remaining chicken stock and salt and pepper to taste.
Heat the oil in a nonstick saute pan. Add the scallions, celery, and the garlic and cook over medium heat until soft but not brown, about 3 minutes. Add the rice and cook until the grains are shiny, about 1 minute. Stir in the stock-herb mixture and bring to a boil.
Reduce the heat to the lowest setting and cover the pan. Cook the rice until it's tender, about 18 minutes. Check after 15 minutes. If the rice looks too soupy, set the lid ajar to allow the excess cooking liquid to evaporate. If the rice seems too dry, add a little water. Remove the rice from the heat and uncover. Drape a dishcloth over the pot and cover the rice again and let sit for 2 minutes. Fluff the rice with a fork, adding salt and pepper to taste, and serve at once.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
I use brown rice in this recipe, just adjust your liquids and cooking times accordingly.

 

 

 

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