The last few days I’ve zoned out of real life, quietly engrossed in a novel. Does anyone else do this sometimes? The book is not particularly great, but the description of scenery and setting is so vivid and mesmerizing, I was lost in this beautiful imagery of a sublime faraway place.
This herbed green rice recipe was supposed to go up last weekend, before I started reading and drifted away. I felt a little guilty until I read the recent report on reading and longevity.
Following our week of rice and beans, I’ve been thinking of rice; about how much of it I eat and how I don’t post enough rice recipes on here to reflect that. Maybe we’ll make salad this weekend, with green rice, black beans, roasted okra and tons of vegetables; it’s just a thought for now.
We haven’t ever gone a whole week without eating a dish with rice in it. Rice is easy, delicious with soups and stews, which is comforting during the cooler months. In summer, we love it in salads or make this herby-herbed infused rice that makes the perfect side to just about anything.
Perhaps it’s because this a little different from rice dishes I’m used to, but I think this one’s quite special. This a take on Arroz Verde, a popular fare from Mexico; and it’s perfect for using up leftover herbs like basil, cilantro, parsley and spinach. A quick extra step when making rice, it impacts plain white rice with deep rich flavours and colour; the payoff is so much more. Use whatever herbs you have on hand; basil and cilantro are plentiful in the summer, and I use spinach sometimes for a vibrant green colour.
Try it with a side of baked plantains for lunch this weekend.
- 1 cup chopped parsley
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chopped onion
- 1 garlic clove, minced
- 2 1/4 cups vegetable broth (or more as needed)
- 2 tablespoons coconut oil
- 1 1/2 cups rice (long grain or basmati)
- 1 teaspoon salt or to taste
- 1 cup fresh or frozen sweetcorn, optional
- Using a food processor or blender, puree parsley, cilantro, basil, pepper, onion, garlic with 1/2 cup of vegetable broth, until smooth
- Heat coconut oil in a large heavy-bottomed pot over medium-high heat
- Stir in rice, spread it out evenly and keep stirring occasionally until rice starts to brown
- When rice is lightly browned, pour green mixture into the rice, stir to coat evenly and let it cook for a minute or two
- Add the remaining vegetable broth and salt to the rice and mix and bring to a boil
- Lower heat, cover and cook until most of the liquid is absorbed
- Add sweetcorn (if using), then reduce heat further and keep covered tightly (use aluminum foil if necessary) and let the steam cook the rice the rest of the way, about 10 minutes until rice (and corn) is cooked through and all the liquid is absorbed
- Fluff rice and serve