Mexican Green Rice(Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook. Ingredients:
2 cups vegetable stock (or water) |
1 celery rib, finely chopped |
1/2 white onion, chopped |
2 garlic cloves, chopped |
1/2 cup fresh parsley leaves, large stems removed |
1 tablespoon fresh oregano (or 1/2 tsp. dried) |
5 tablespoons fresh cilantro, coarsely chopped |
salt |
1 tablespoon olive oil |
1 cup long grain brown rice (or white rice) |
3 anaheim green chilies, roasted (or new mexican chiles) |
5 mint leaves, chopped |
Directions:
1. Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
2. Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
3. Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
4. Variation with Peas:.
5. Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
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