Green Rice I Food

MOM'S GREEN RICE

Steps:

• In a skillet, saute onions in butter until tender. stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.

GREEN RICE

Steps:

• In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
• In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.

GREEN RICE III

Steps:

• Heat olive oil in a large skillet over medium heat. Saute the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
• Stir in the sherry, rice, salt and pepper. Pour in the broth and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
• Fluff with a fork and stir in cilantro, parsley and tops of green onions. Transfer to a warm serving dish and serve immediately.

GREEN RICE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
• Bake in preheated oven for 1 hour, or until lightly browned.

GREEN RICE

Steps:

• Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and purée.
• Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 1/2 cups water.
• Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.

GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS

Steps:

• Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
• Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
• Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

RICE COOKER GREEN RICE

Steps:

• Cut chiles into large pieces. Remove seeds and veins for a milder rice, or leave them in for a much spicier rice. I usually remove seeds but leave veins.
• In a blender, combine chile pieces, 1/2 cup chicken stock, garlic cloves, cilantro leaves and salt. Blend until smooth. Add more chicken stock if necessary for easier blending.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onion until soft. Add rice and stir for another minute.
• Pour rice/onion mixture into rice cooker. Add chile puree and remainder of chicken stock. Give a quick stir and set rice cooker to the cook setting.
• When cooker cycle ends, fluff rice. Some rice may be crusty on the bottom of the cooker pan - this is the tastiest stuff. The rice may need to steam a few extra minutes on the warm cycle until it reaches your desired consistency.
• Season to taste with salt and pepper and lime juice if desired. You can also garnish with sliced green onion.

GREEN RICE

Steps:

• In a saucepan, saute onions and parsley in oil and butter for 1 minute or until tender.
• Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes.
• Stir in broth, cayenne pepper and bay leaf.
• Bring to a boil.
• Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender.
• Discard bay leaf.

GREEN FRIED RICE

Steps:

• Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
• crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.

POBLANO GREEN RICE

Steps:

• Seed the poblano peppers, then rough chop them along with the onion. (Size is not super important, as we are going to purée them.) In a medium pot, add the vegetable oil and heat over medium-high heat. Add the peppers, onion and garlic and cook until the onions start to turn clear and all the veggies have some light caramelization. Transfer the mixture to a high-powered blender, such as a Vitamix, and pulse until the mixture is puréed thoroughly, about 2 minutes.
• In a medium pot, combine the vegetable stock, rice and pepper mixture. Stir well and bring to a boil. Drop down to a simmer, then cover and allow to cook until the rice is fluffy and the majority of the liquid has been absorbed, 18 to 20 minutes.
• Fold in the cilantro right before serving.

SPICY GREEN RICE

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook until it is soft and translucent, about 8 minutes. Add garlic; cook 2 minutes. Add rice, and stir to coat. Add stock, and bring to a boil; reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes.
• Turn off heat; let stand, covered, until liquid is absorbed, 5 to 10 minutes. Fluff with a fork; stir in cilantro and poblano. Season with salt and pepper. Serve hot.