**Green Rice: A Culinary Journey Through History and Flavors**
Green rice, a vibrant and aromatic dish, has captivated taste buds for centuries. Its origins can be traced back to ancient Persia, where it was known as "sabzi polo." Over time, it made its way to India, where it became a staple in the Mughal cuisine. Today, green rice is a beloved dish enjoyed in many parts of the world, including Iran, Afghanistan, Pakistan, and India. This versatile dish is typically made with basmati or jasmine rice, colored a vibrant green with fresh herbs such as cilantro, mint, and parsley. It can be served as a main course or a side dish, and can be paired with a variety of proteins, vegetables, and sauces. In this article, we will explore three distinct recipes for green rice, each offering a unique blend of flavors and textures. From the classic Persian-style sabzi polo to the aromatic Indian-inspired green rice pulao, and the tangy and refreshing Thai green rice with lemongrass and coconut milk, these recipes will take you on a culinary journey through history and flavors.
MOM'S GREEN RICE
MY MOTHER-IN-LAW always served green rice with her chicken casserole. She was a great cook, and the local newspaper featured her several times as "cook of the week". This creation of hers is one of our family's favorites. I'm thrilled to share it with Reminisce readers. -Nancy Beatty, Springfield, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2-3 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
HOW TO MAKE GREEN RICE
Fluffy, fast white rice infused with green broth made from herbs and peppers! Just 7 ingredients and simple methods required + fluffy rice cooking tips!
Provided by Minimalist Baker
Categories Side Dish
Time 30m
Number Of Ingredients 12
Steps:
- Begin by rinsing the white rice in a fine mesh strainer until water runs clear. Set aside.
- To a blender add water, pepper, cilantro, sea salt, and spirulina and blend on high for 30 seconds or until completely combined. Set aside.
- Heat a large saucepan, dutch oven, or skillet (with a secure lid) over medium heat. Once hot, add avocado oil then onion and garlic and a healthy pinch of sea salt. Sauté until just tender - 3-4 minutes. Then add well-drained rice and begin toasting, stirring occasionally, for about 2-3 minutes.
- Slowly add the green mix from the blender to the pan and stir to fully combine - it should just cover the rice. Increase heat to high until the mixture reaches a low boil. Then reduce heat to a simmer, cover, and set a timer for 18 minutes. DO NOT open the lid until the timer goes off. At that point, the rice should be fluffy and the liquid should be absorbed. Turn off the heat, leave the lid on, and let the rice rest for 10 minutes before removing lid so the moisture can redistribute - this will help prevent mushy rice.
- Add lime juice or cilantro wedges as a garnish for serving. Rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It is freezer-friendly up to 1 month.
Nutrition Facts : ServingSize 1 servings, Calories 214 kcal, Carbohydrate 40 g, Protein 4 g, Fat 3 g, SaturatedFat 0.4 g, Sodium 305 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2.12 g
GREEN RICE (ARROZ VERDE)
There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.
Provided by Tejal Rao
Categories grains and rice, side dish
Time 55m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
- Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
- When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams
GREEN RICE
Steps:
- Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
- Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
HOW TO MAKE GREEN RICE
Learn how to make green rice with fresh herbs, flavorful spices and a kick of heat from jalapeño. This green rice recipe makes the perfect side dish for your favorite proteins and is a wonderful grain to add to bowls!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Gluten Free Nut Free Side Dish Vegan Vegetarian
Time 45m
Number Of Ingredients 10
Steps:
- First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth.
- Place a medium pot over medium high heat. Slowly pour in the green sauce and fold in the rice, making sure it is evenly distributed in the pan. Once the sauce is simmering, reduce heat to low, cover the skillet immediately and cook for 20minutes. After 20 minutes, remove the pan from heat (keep the lid on -- DO NOT OPEN), and allow rice to steam for another 10 minutes, then fluff rice with a fork. Serve with your favorite meal and garnish with extra cilantro and/or jalapeno slices for a kick of heat. Serves 4.
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 181 kcal, Fat 0.6 g, Carbohydrate 39.7 g, Fiber 0.6 g, Sugar 1 g, Protein 4.5 g
GREEN RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
- Blend until smooth.
- In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
- Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.
GREEN RICE
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195 g, Fat 2 g, Fiber 1 g, Protein 4 g
FLAVORFUL GREEN RICE
Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large 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 the broth, cayenne 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.
Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Choose the right type of rice: Use a medium-grain rice, such as Arborio or Carnaroli, which will absorb the cooking liquid well and create a creamy texture.
- Use fresh, flavorful vegetables: The vegetables in this recipe add color, texture, and flavor. Choose fresh, high-quality vegetables for the best results.
- Don't overcook the rice: Overcooked rice will be mushy and unpleasant. Cook the rice until it is al dente, or slightly firm to the bite.
- Add the cheese at the end: Adding the cheese at the end of the cooking process will prevent it from becoming rubbery.
- Serve immediately: This dish is best served immediately after it is made. Leftovers can be stored in the refrigerator for up to 3 days, but the rice may become slightly less creamy.
Conclusion:
Green rice is a delicious and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. With its vibrant green color and creamy texture, green rice is sure to be a hit with your family and friends.
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