Tuesday, June 1, 2010

Arroz Verde

This is from today's Healthy Eating column in the New York Times.

The author says the rice will be a beautiful green color if you use white rice -- I love the flavor of arborio rice, a white variety. Brown rice makes a more healthful, fiber-filled dish, however. Your decision!

Recipe: Green Rice (Arroz Verde)
Serves 4-6


2 cups chicken, vegetable or garlic stock, or water

1 cup tightly packed baby spinach

1/2 cup tightly packed cilantro leaves

Salt to taste

1 tablespoon canola oil or extra virgin olive oil

1/2 medium onion, finely chopped

2 garlic cloves, minced

1 cup long grain rice or basmati rice, rinsed several times with cold water

Salt to taste


1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until smooth. Place the remaining stock or water in a saucepan, and bring to a simmer.

2. Heat the oil in a medium-sized, heavy saucepan over medium heat, and add the onion. Cook, stirring, until tender, three to five minutes. Add a generous pinch of salt and the garlic and rice. Stir together for a few minutes until the rice is beginning to crackle. Add the simmering stock or water and salt to taste (I use about 3/4 teaspoon). Bring to a simmer, reduce the heat to low, cover and simmer five minutes.

3. Uncover, and stir in the blended green mixture from the blender. Rinse the blender with about 1/4 cup water, and add it to the rice. Stir once, raise the heat and bring to a simmer. Cover, reduce the heat to low, and simmer 10 to 15 minutes or until all of the liquid has been absorbed by the rice. Turn off the heat, uncover and place a clean kitchen towel over the pot. Replace the lid, and allow the rice to stand undisturbed for 10 minutes. Fluff the rice with a spoon or fork, taste and adjust seasoning. Serve.

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