1 bunch spinach
1 bunch cilantro
½ bunch Italian parsley
2 jalapeno peppers, 1 seeded
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
Carefully wash the spinach, cilantro, parsley and jalapenos. Place in a blender, add salt and 1 cup water or stock. Blend to liquefy, then set aside.
In a medium pot, heat the butter or oil. Add onion with a pinch of salt, sautee onion until translucent. Add the garlic and rice, sautee a few minutes until the rice turns slightly golden. Add the contents of the blender and the remaining stock, stir well to combine. Raise heat and bring to a boil. Cover, reduce heat to very low and cook 15 min. Turn off the heat and let the rice stand, covered, for a further 10 minutes (no peeking!). To serve, gently fluff the rice with a fork and turn onto a serving dish. Garnish with minced chives and serve immediately. Serves 6.
This recipe for Green Rice is from the wonderful Rebar cookbook. Maybe we should call it Emerald Rice, when we serve it to divers who are exploring the Emerald Sea. We like it served with enchiladas.
As always, we are happy to share recipes. If you would like a recipe, email us.