RCP: Mexican "Green" Rice

[Jenise]

Just found this recipe on Chowhound, and am entranced. It was inspired by a Diana Kennedy recipe. If only I had a stove! (Wouldn't use such a high ratio of water to rice, though.)


Mexican Green Rice

2 poblano peppers, stems, seeds, and membranes removed, coarsely chopped
1 serrano pepper, stems, seeds, and membranes removed, coarsely chopped
2 scallions, coarsely chopped
1 cup coarsely chopped Italian parsley leaves (about 1/2 bunch)
1/2 cup coarsely chopped cilantro
1 teaspoon kosher salt
1/4 cup water
2 tablespoons vegetable or canola oil
2 tablespoons unsalted butter
1 1/2 cups long-grain white rice (not converted or instant)
2 cups low-sodium chicken broth
1 medium lime, halved

INSTRUCTIONS
Place peppers, scallions, parsley, cilantro, and salt in a blender. Add water and process until smooth.
Heat oil and butter over medium-high heat in a 4-quart saucepan with a tightfitting lid. When the butter starts to foam, add rice, stirring well to coat each grain. Cook, stirring occasionally, until rice is fragrant and slightly golden, about 3 minutes.
Add blended ingredients to the pan and mix well. Simmer for 1 minute, then stir in chicken broth.
Return mixture to a simmer, then reduce heat to low. Cover and cook until liquid is completely absorbed and rice is tender, about 14 minutes.
Remove from heat and let rice sit, covered, for 5 minutes. Uncover and squeeze lime juice over rice. Stir well.

Jenise, this recipe sounds wonderful, and I am like you entranced. ( I copied the recipe to file) I have gotten in a mood of late for rice, but not just plain old white or brown rice. Tonight with grilled salmon I made what I called a rice pilaf. I took 1.5 cups of rice, a T of chicken fat. browned the rice in the chicken fat, and then added 1/2 cup of chopped scallions and 1/2 cup of celery. sauteed the vegs with the browned rice and added 3-3.5 cups of chicken broth and about tsp of Mrs dash, plus 1/2 tsp of ground mild red chili peppers. simmered for about 10 minutes, turned the fire off and let the rice absorb the liquid. Rice and salmon was deeelish.

Surprised this recipe doesn't call for cilantro rather than Italian parsley. Glad it doesn't (I wouldn't use it any way). Will be making this for dinner tonight or tomorrow night. Thx, Jenise.

Surprised this recipe doesn't call for cilantro rather than Italian parsley. Glad it doesn't (I wouldn't use it any way). Will be making this for dinner tonight or tomorrow night. Thx, Jenise.

Read again, this recipe does call for cilantro. Yum!
I make this a lot, it is the most wonderful flavor, so refreshing. I have two in my file and both are marked excellent, I wait until spring when our Asian growers have their wonderful cilantro with roots at the market....so good! I have learned to use the exact measurements from the recipes that I have. Sometimes, I eyeball it and they never turn out as flavorful.

[Jenise]

Surprised this recipe doesn't call for cilantro rather than Italian parsley. Glad it doesn't (I wouldn't use it any way). Will be making this for dinner tonight or tomorrow night. Thx, Jenise.

Look again--it has both! Am thinking parsley's there mostly for the vivid green color.

[Jenise]

Jenise, this recipe sounds wonderful, and I am like you entranced. ( I copied the recipe to file) I have gotten in a mood of late for rice, but not just plain old white or brown rice. Tonight with grilled salmon I made what I called a rice pilaf. I took 1.5 cups of rice, a T of chicken fat. browned the rice in the chicken fat, and then added 1/2 cup of chopped scallions and 1/2 cup of celery. sauteed the vegs with the browned rice and added 3-3.5 cups of chicken broth and about tsp of Mrs dash, plus 1/2 tsp of ground mild red chili peppers. simmered for about 10 minutes, turned the fire off and let the rice absorb the liquid. Rice and salmon was deeelish.

Good job--I don't think American cooks use rice often enough. And I like your method--but Bob, promise me next time you'll reduce the amount of liquid--that's way too much. Two to two and half cups is all you need: the rice will be firmer and have a more intense flavor (but be completely done).

Jenise,

Looks like a good recipe. I'll have to try it later this week. Like you, I'd reduce the liquid a bit--I'd use 1/4 cup of the chicken broth when pureeing the chiles and herbs rather than an extra 1/4 cup of water. The amount of necessary liquid probably varies depending on the variety of rice you use.

-Paul W.

[Jenise]

Jenise,

The amount of necessary liquid probably varies depending on the variety of rice you use.

-Paul W.

It does, and your cookware and technique play a role too. That's why I was vague about how much he should reduce the liquid--me, I'd only use two, but my pan lids fit very tight.

Jenise,

The amount of necessary liquid probably varies depending on the variety of rice you use.

-Paul W.

It does, and your cookware and technique play a role too. That's why I was vague about how much he should reduce the liquid--me, I'd only use two, but my pan lids fit very tight.

Jenise, I used plain long grain white rice, and browned it in a non-stick skillet whose lid fits nice and tight. Still the cooking directions on the rice says to use 2 cups liquid to a cup of rice, and I approximated that. The pilaf was not overdone and the rice was individual grains on the fork when eating. I have often thought of getting a rice cooker but haven't done so yet. With this recipe one would not use the rice cooker anyway. I will try your method, but Paul is correct in that the amount of liquid varies by the type of rice used. Thanks for your response.

Thanks for the recipe, Jenise. I used bulgur instead of rice and got a lovely nutty flavor. We've been using bulgur as a replacement for rice in a number of recipes, last night in a stuffed red pepper dish that came out beautifully.

[Jenise]

Still the cooking directions on the rice says to use 2 cups liquid to a cup of rice, and I approximated that.

I know. ALL directions for ALL rice sold in America say two cups water to one rice, and they're all wrong. Seriously. Rice is better with less. ALL of them. I do all long grains at pretty close to 1:1. Shorter grains generally require a bit more, about to 1:1.25. Older rice needs less than younger rice. Etc etc. But the deviations aren't a wide swing, and no ricer needs or is better at 2:1. Well, maybe brown, you have to cook it longer and those hulls absorb more, but white rice? NONE. And I'm not talking rice cooker measurements. I don't use a rice cooker (well, I have one now, but when I have an actual stovetop to cook on, then no.) And btw, all my rices go into the pan well rinsed.

Oh, and Howie and Paul were once 2:1 types. I converted them.

[Jenise]

Thanks for the recipe, Jenise. I used bulgur instead of rice and got a lovely nutty flavor. We've been using bulgur as a replacement for rice in a number of recipes, last night in a stuffed red pepper dish that came out beautifully.

I love, LOVE, bulgur wheat. Is bulgur wheat more acceptable than rice on your diet? I know rice is high on the glycemic index, so would guess the answer's yes.

I love, LOVE, bulgur wheat. Is bulgur wheat more acceptable than rice on your diet? I know rice is high on the glycemic index, so would guess the answer's yes.

When I went to Antarctica, Jenise, there was a saying: "People come for the penguins ... and stay for the ice."

When I started Phase 2 of South Beach, I came to bulgur for the nutrition .. and stayed for the taste.

I still like wild rice, and once in a great while, brown rice ... but my only customer doesn't care for white rice, but likes bulgur ... so my choice is made.

The glycemic index of bulgur is around 48 and of white rice around 58, with brown rice in between at around 54 or so.

Nutritionally, one cup of cooked bulgur is 150 calories, 0.44 grams fat, 8.2 grams fiber, and 32.8 micrograms folate. One cup cooked brown rice is 216 calories, 1.8 grams fat, 3.5 grams fiber, and 7.8 micrograms folate.

As you write, it's delicious, and I've been cooking several Turkish dishes in anticipation of a visit to Istanbuhl later this month.

[Jenise]

Nutritionally, one cup of cooked bulgur is 150 calories, 0.44 grams fat, 8.2 grams fiber, and 32.8 micrograms folate. One cup cooked brown rice is 216 calories, 1.8 grams fat, 3.5 grams fiber, and 7.8 micrograms folate.

GREAT information, thanks. Impressive difference.

As you write, it's delicious, and I've been cooking several Turkish dishes in anticipation of a visit to Istanbuhl later this month.

Ah, the Turkish/Armenian connection--they are masters of this wonderful ingredient. It was an Armenian friend's aunts who first turned me on to bulgur wheat with all their wonderful cooking. They were true old world and had come to the States via Ethiopia, where they grew up orphans in Hailie Selassie's palace after being rescued from the massacres at Lake Van. The combination of Turkish and Ethiopian influences on their food? Ooh la la. Any meal would be a buffet of the two nationalities, Ethiopian foods rich with burburre (sp?), at least one style of beurek, kuftes full of mint and allspice, lah majeunes, plus stuffed raw vegetables and stuffed cooked vegetables and all manner of exotic fruits. After dinner, pastries of phyllow, honey and pistachios were served with extra-extra-fine Kenyan coffee (they would have it sent over from Africa, you can't get it that fine here) boiled with sugar and served in small glasses. The sediment was elixir. They were hands-down the best home cooks I've ever met in my life, especially the one named Hrip (pronounced Her-ip). Bulgur wheat always reminds me of their food. Oh, I suddenly remember a bulgur wheat 'salad' I adored called Ich! (The names always seemed rather unfortunate, alas, in English.) I'd completely forgotten about it, but this was a vegetarian bulgur wheat dish cooked in a broth heavy on lemon juice and colored with tomato paste. I have a recipe for it around here somewhere--interested?

Yes, please.

My favorite Turkish dish of this go around is the following, from "Saveur":


RCP: Stuffed Eggplant (Karniyarik)

SERVES 6

Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.

Canola oil, for frying
6 Japanese eggplants (about 2 lbs.),
ends trimmed
4 tbsp. unsalted butter
1 lb. ground lamb
1 tbsp. tomato paste
1⁄2 tsp. ground cinnamon
6 cloves garlic, thinly sliced
1 small yellow onion, roughly chopped
1⁄2 green bell pepper, cored, seeded,
and finely chopped
2 medium tomatoes, cored and finely chopped
1⁄2 cup chopped flat-leaf parsley
1⁄4 cup chopped mint leaves
Kosher salt and freshly ground black pepper,
to taste


1. Pour oil into a 12" skillet to a depth of 1⁄2". Heat over medium-high heat until the oil is shimmering and very hot. Working in 2 batches, fry eggplants, turning occasionally, until softened, 6–8 minutes per batch. Transfer eggplants to paper towels to let drain; discard oil and set aside.


2. Melt butter in a 12" skillet over medium-high heat. Add the lamb and cook, breaking the meat into small pieces with a wooden spoon, until lamb is browned, about 8 minutes. Add the tomato paste, cinnamon, garlic, onions, and peppers and cook, stirring frequently, until onions are soft and golden brown, about 8 minutes. Add the tomatoes and cook until they're soft, about 6 minutes. Stir in the parsley and mint and season with salt and pepper. Remove skillet from heat and set lamb filling aside.


3. Heat oven to 475°. Halve reserved eggplants crosswise to make 12 pieces. Working with one piece at a time, cut a lengthwise, 1⁄4"-deep incision in the eggplant to make a pocket (be careful not to cut all the way through the bottom). Lightly season inside of each eggplant pocket with salt and pepper and spoon about 1⁄4 cup lamb filling into it, pressing filling lightly into pocket.


4. Arrange stuffed eggplants in a 9" x 13" baking dish and bake until hot, about 5 minutes. Serve warm.


This recipe was first published in Saveur in Issue #120

I know. ALL directions for ALL rice sold in America say two cups water to one rice, and they're all wrong. Seriously. Rice is better with less. ALL of them. I do all long grains at pretty close to 1:1. Shorter grains generally require a bit more, about to 1:1.25. Older rice needs less than younger rice. Etc etc. But the deviations aren't a wide swing, and no ricer needs or is better at 2:1. Well, maybe brown, you have to cook it longer and those hulls absorb more, but white rice? NONE. And I'm not talking rice cooker measurements. I don't use a rice cooker (well, I have one now, but when I have an actual stovetop to cook on, then no.) And btw, all my rices go into the pan well rinsed.

Oh, and Howie and Paul were once 2:1 types. I converted them.

I will certainly bow to your superior experience, and follow your suggestion. I do think the rice last evening may have taken longer to absorb all the liquid I had put in the pot, but I must say that it was not at all soft or mushy. When it comes to broth less may be better, especially if it is a canned or boxed broth...all that sodium. When I use home made salt free broth I am not so concerned. Still, I prefer broth over plain tap water for most uses where the liquid becomes an integral part of the dish, including but not limited to rice and soups.

Made this for dinner today with a couple grilled sirloin steaks and sliced beefsteak tomatoes drizzled with balsamic and olive oil. Excellent! I only made one minor change to the recipe by adding 1 medium clove of garlic to the blender. Next time I plan to char the peppers first to add a little smoky flavor. Thx, Jenise.

I made this for dinner tonight. The flavor was wonderful!

I had a major problem, though--maybe someone can tell me where I went wrong. The rice wasn't readily absorbing the liquid. I blame all that oil and butter sealing the grains. I had to add extra liquid and to cook for 10 minutes longer than called for. The rice came out very flavorful, but a disappointing combination of mushy on the outside and too crunchy and starchy on the inside. I think it would have come out OK had I left out the fat entirely.

So where did I go wrong here?

-Paul W.

Perhaps you didn't turn the rice down to simmer soon enough (or low enough), Paul. Higher heat will evaporate the liquid faster, not giving the rice time enough to absorb enough to cook thoroughly.

Jo Ann,

I don't think that's it. I had the heat turned down to the level at which I normally cook rice, and after 15 minutes I found that the grains had hardly absorbed any liquid at all. The mixture was still soupy and the rice grains still very crunchy. I gave it another 5 minutes on the heat and then I found that the moisture had been absorbed, but the rice was still all starchy and crunchy. I added more liquid and gave it another 10 minutes. Some of the grains were still uncooked in the middle, and the rest had gone mushy.

My instinct says, lose the initial fry in the oil and butter.

-Paul W.

I made this for dinner tonight. The flavor was wonderful!

I had a major problem, though--maybe someone can tell me where I went wrong. The rice wasn't readily absorbing the liquid. I blame all that oil and butter sealing the grains. I had to add extra liquid and to cook for 10 minutes longer than called for. The rice came out very flavorful, but a disappointing combination of mushy on the outside and too crunchy and starchy on the inside. I think it would have come out OK had I left out the fat entirely.

So where did I go wrong here?

-Paul W.

In general, sauteing rice before cooking does affect the absorption of water. Personally, I use 1:1.5 rice/water and turn the heat way down when the rice starts "cratering."

The texture was much better when re-heated. I think the problem was not sauteing the rice long enough, followed by having the temperature too high during the simmer. The color and flavor are wonderful, and the texture seems to be OK when re-heated. I'll have to try a more thorough saute, followed by a lower simmer, next time.

Thanks to all for their suggestions on what I did wrong.

-Paul W.

[Jenise]

Paul, glad you worked this out while I was away on sick leave.

But YES, what you've worked out IS I think the solution. Your rice just sounded undercooked. And you're right about the fat sealing the grains, but that's a GOOD thing, the whole idea is to create an impermeable barrier that allows the rice to steam in less water than it would need if it were allowed to absorb all the liquid in the recipe (and some rices won't absorb as much as others).