Mexican Green Rice
I last blogged on 19th January 2013, was racing
against time to make sure it gets posted at the strike of the midnight clock.
The clock in turn has raced through 17 months, so much has happened and it
still seems like yesterday.
I have mostly divided myself between BBY and Bangalore the
past year. My heart remains in BBY, however the garden city has welcomed me and
how. I love everything about this place, the weather, the people, their
generosity, my friends, the energy of the apartment I live in, the good old
Thom’s bakery, Russell Market, Admas at Richard square (the answer to all my
kitchen needs), the mango trees lining my window, the list goes on. I do love
living here!
Tonight I am partying at home, and the menu is Mexican.
Before the guest arrive, I’ll quickly share the recipe for Mexican Green
Rice. Its delicate goes beautifully with
almost any cuisine, whilst it’s emerald green colour makes a pretty addition to
any table, it’s healthy and I often enjoy it with a bowl of good old ‘Dahi’.
Mexican Green Rice
Ingredients
- · 400 g basmati rice
- · 750 ml of water
- · sea salt and freshly ground black pepper
- · 4 – 5 large garlic cloves
- · 1 large onion
- · 2 large handful of coriander
- · 2 large handful of parsley
- · 2 tbsp of olive oil
Method
- · Rinse the rice under cold water until the water runs clear.
- · Place in a cooking pan, cover with water, season with salt and pepper and cook for 20 minutes, until nearly tender.
- · In a blender, put the garlic, onion and herbs, with a splash of water and whix until you have thick green puree
- · Heat the oil in a pan, add the puree and fry for 5 – 7 minutes, stirring constantly so as not to burn
- · Add the rice to pan/ puree and stir well to combine.
- · Cook for another few minutes till all the liquid is absorbed
- · Check for seasoning
- · Transfer in a baking dish, and cover it with foil paper
- · Put it in the over for 30 minutes to finish cooking.
- · Serve hot
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