Just in time for St. Patrick’s Day – Green Rice

This weeks recipe was submitted by Food to Share volunteer, Misu. Thank you!

 

 

One of my favourite go-to side dishes for many years has been this green rice recipe from the Rebar – Modern Food Cookbook. Green Rice, like many of the recipes I post on the blog, can be easily adapted to suit your tastes and can also be varied depending on what you have on hand in your fridge or garden. Like rice pilaf or risotto, it is great with fish, chicken or any protein you like, it can provide a tasty and nutritious filling in burritos or enchiladas and makes a nice simple stuffing for peppers or tomatoes. For picky eaters, it can be a great way to get a lot of greens in without having to actually chew them :).

 

As an added bonus, I have found that this recipe is great for using up greens that are on their way out. Have any wilted spinach in your fridge? You’re not alone! Basil or Cilantro that has seen better days? This recipe is for you! You can, of course, use perfectly fresh ingredients, which I did last week, but it’s a great way to salvage and make a great meal out of greens that aren’t quite salad-worthy. Don’t be too worried about the measurements, I have found that it works out without the quantity of greens being perfectly precise.

 

Green Rice – serves 6

 

1 bunch spinach

1 bunch cilantro

½ bunch Italian parsley

2  jalapeño peppers, seeded (or if you like spice, keep the seeds)

1 tsp salt

2 ¼ cups water or stock

2 tbsp olive oil or butter

1 small yellow onion, finely diced

2 garlic cloves, minced

1 ½ cups long-grain white rice

4 tbsp minced chives

 

Wash the spinach, herbs and jalapeños. Put them all in a blender or food processor, add salt, 1 cup of water or stock and blend to liquefy, set aside.

 

In a medium pot, heat the butter or oil. Add the onion with a pinch of salt and sautée until it is translucent. Add the garlic and rice, sautée a few minutes until the rice turns slightly golden, but not brown. Add the contents of the blender and the remaining stock or water to the rice pot and stir well to combine. Raise the heat to bring the rice mixture to a boil then cover, reduce the heat to your lowest setting and cook for 15 minutes. Turn off the heat and let the rice stand, covered, for another 10 minutes – don’t take the lid off! Gently fluff the rice with a fork before serving.

 

The green rice photo is courtesy of yummymummyclub.ca

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