Green Coriander Rice Food

CORIANDER RICE

Steps:

• Bring 3 quarts water to a boil in a heavy pot.
• Rinse the rice in several changes of cold water until the water runs clear. Drain well.
• Add the rinsed rice to the boiling water and cook, uncovered, stirring occasionally, 5 minutes from the time the water returns to a boil.
• Drain the parboiled rice well and clean and dry the pot.
• Add the butter to the pot and cook over low heat until melted.
• Stir in the coriander seeds and pepper.
• Add the parboiled rice to the pot, making a mound in the center.
• Use the handle of a cooking utensil to make 5 or 6 holes in the rice, all the way to the bottom of the pot.
• Lay the lemon zest over the top of the rice.
• Cover the pot with a kitchen towel and a lid, folding the edges of the towel up over the lid (to keep the towel from burning).
• Cook rice over low heat, undisturbed, until the rice is tender and a crust has formed on the bottom of the pot, about 30 to 35 minutes.
• Remove the pot from the heat and let rice stand, tightly covered and undisturbed, for 30 minutes.
• Spoon the loose rice onto a serving platter and garnish with the lemon zest.
• Season with salt to taste.
• Break up the crust and scatter it over the rice. Serve warm.

CORIANDER RICE

Steps:

• In a saucepan with a tight-fitting lid bring broth to a boil with salt, oil, and garlic.
• Stir in rice and cook, covered, over low heat 20-30 minutes, or until water is absorbed and rice is tender.
• Fluff rice with a fork and toss with coriander and salt and pepper to taste.

CORIANDER CHICKEN WITH RICE & SPICED VEGETABLES

Steps:

• Use a stick blender or mini food processor to whizz up all the chutney ingredients, then chill.
• Heat the oil in a large, lidded frying pan over a medium-high heat. Add the onions and fry for 9-10 mins, then add the ginger, garlic and chilli. Cook for a few mins more, then add the chicken. Brown well, then add half the coriander chutney and reduce the heat. Cover and cook for 15-20 mins or until the chicken is cooked through.
• Rinse the rice in a sieve, then tip into a large, lidded saucepan. Stir in all the ingredients for the rice. Pour over enough boiling water to cover the rice by 1cm, cover, bring to the boil and cook for 5 mins. Turn off the heat and leave to steam-cook with the lid on for 20 mins. Fluff up with a fork, then season.
• Put the broccoli and green beans in a pan and add 100ml boiling water. Cover and cook over a medium-high heat for 4-5 mins. Drain and return to the pan with the oil, ginger, chilli flakes and some seasoning. Cook for another 2 mins, then serve with the chicken, remaining chutney and the rice.

GREEN CORIANDER RICE

Steps:

• Place the capsicum, onion, garlic, coriander and parsley in a food processor. Blend to a fine paste. If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle. Set aside.
• In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
• Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
• Pour in the boiling stock and season with pepper. Bring to the boil and then reduce the heat to a simmer. Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed. Watch closely after the 10 minute mark and add some extra water if more liquid is required.
• Remove from the heat and leave to stand , with the lid covered for a few minutes.
• Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.