Monday, July 19, 2010

green rice! rice cooked with an abundance of green things: spinach, parsley, chiles, leeks, and dill

This is another recipe I modified from one by Deborah Madison -- actually from two by Deborah Madison, both of which are called "green rice." One's in The Savory Way, the other from Vegetarian Suppers from Deborah Madison's Kitchen. And they're really, really different! And neither is vegan, and each is not vegan in different ways. So here's my version.

2 or 3 handfuls of spinach leaves, finely chopped
1 bunch chopped parsley
3 poblano chiles
3 medium leeks, white parts plus paler greens, chopped
1 tbsp finely chopped dill, or a 1 tsp ground dill
1 tbsp olive oil
salt to taste
1 1/2 cups rice
3 cups water
2 tbsp lemon juice or to taste
2 or 3 scallions, sliced, for garnish (optional) 
black pepper to taste

Char the chiles over a flame, then drop them into a plastic bag to steam for 15 minutes. Pull out the seeds and chop into 1/2-inch pieces.

Wash and cut everything else as suggested. Heat the olive oil in a heavy saucepan; add the spinach, parsley, chiles, leeks, and herbs, and salt to taste and cook over medium heat for a few minutes, stirring frequently. Add the rice and cook for several more minutes, until the grains of rice begin to turn clear and golden. Add the water, bring it to a boil, turn the heat to low, cover the pan, and cook until the water has been absorbed, about 20 minutes. Add the lemon juice if using and stir it into the rice with a fork. Add pepper to taste and scallions if using. 

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