GREEN RICE

By BobD

Ingredients

• 2 2 2 cups chicken, vegetable or garlic stock, or water
• 1 1 1 cup tightly packed baby spinach
• 1/2 1/2 1/2 cup tightly packed cilantro leaves
• to to taste
• 1 1 1 tablespoon canola oil or extra virgin olive oil
• 1/2 1/2 1/2 medium onion, finely chopped
• 2 2 2 garlic cloves, minced
• 1 1 1 cup long grain rice or basmati rice, rinsed several times with cold water
• to to taste

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until smooth. Place the remaining stock or water in a saucepan, and bring to a simmer.

2. Heat the oil in a medium-sized, heavy saucepan over medium heat, and add the onion. Cook, stirring, until tender, three to five minutes. Add a generous pinch of salt and the garlic and rice. Stir together for a few minutes until the rice is beginning to crackle. Add the simmering stock or water and salt to taste (I use about 3/4 teaspoon). Bring to a simmer, reduce the heat to low, cover and simmer five minutes.

3. Uncover, and stir in the blended green mixture from the blender. Rinse the blender with about 1/4 cup water, and add it to the rice. Stir once, raise the heat and bring to a simmer. Cover, reduce the heat to low, and simmer 10 to 15 minutes or until all of the liquid has been absorbed by the rice. Turn off the heat, uncover and place a clean kitchen towel over the pot. Replace the lid, and allow the rice to stand undisturbed for 10 minutes. Fluff the rice with a spoon or fork, taste and adjust seasoning. Serve.

Advance preparation: You can prepare this several hours ahead. When the rice is done, spread it in a lightly oiled baking dish, uncovered, and allow to cool completely. Then cover with foil, and when ready to serve, reheat in a 350-degree oven for 20 minutes.