I first posted this recipe on my Facebook “Polly, Julie and Julia” page in 2009. Since then I have had a lot of feedback: we have a winner! Green Rice has become a welcome addition to many dinner plates. Finally, a new rice side-dish; one that both looks good on the plate and is deliciously, delicately flavored. Odd, that you cook the rice in pureed spinach, cilantro and milk, but it works! Don’t let the name-or the method-scare you off. BTW, the rice is not green-green, it’s more herby-green. It’s pretty!
I found this recipe in “The Best 150 American Recipes“, by Fran McCullough and Molly Stevens, the book that spurred this food blogging urge. The authors of the book used some interesting turns of phrase to describe this rice dish (and other rice dishes of Mexico) the book said, “…like unexpected treasures at a rummage sale”. This recipe certainly is an unexpected treasure…I don’t know about the rummage sale part though.
One note of caution, my rice, although very tasty, was a bit crunchy. Next time I will add a bit more liquid (2T – 1/4 cup). Check your rice about halfway through, to see if yours needs a bit more liquid, too. Other than that, you can probably fit this into your dinner plans in the next day or two. It will make the whole meal shine a bit more brightly “(…like an unexpected treasure at a rummage sale”!).
1 cup tightly packed spinach leaves (about 1.5 oz)
1/2 cup cilantro leaves (about .5 oz)
1 1/4 cup chicken broth (homemade is best)
1 1/4 cup milk
1 tsp. salt
3 T. butter
1 T. olive oil
1 1/2 cups long-grain rice
1/4 cup minced onion
1 minced garlic clove
Place spinach, cilantro and broth in a blender and puree. Add milk and salt to spinach mixture and blend until combined. Set aside. In a medium saucepan over medium heat, heat butter and olive oil. When butter has melted, add rice. Saute rice, stirring frequently, until rice just begins to brown, 3-4 minutes. Add onion and saute for 1 minute more, then add in garlic and stir. To rice in pan pour mixture from blender, turn heat up, and bring to boil. Cover pan, reduce heat, and cook for 25 minutes. (You might want to check, about halfway through, to see if rice needs a bit more liquid. If it does, add 2 – 4 T of additional warm broth, water, or milk.) After 25 minutes, turn off heat, stir rice, re-cover pan and let sit for another 10 minutes. Serve hot.
Recipe states the rice is best just after it’s made but can be made up to 2 days ahead and reheated in the microwave.
Thanks for stopping by my kitchen today. Hope it was worth your while!