Very Green Rice

(March 15, 2007)
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Shalley asked Lauren:

My sister and her husband are coming over for St. Patrick's Day and they're both devout vegetarians (so, unfortunately, corned beef is out). I'm going to have lots of vegetables and plan to have all the food be the color "green," without using food coloring. There are lots of green vegetables and salad greens, etc., but I can't figure out a "green" starch. I need to make the meal substantial (The only thing that I refuse to make green is the bread. I'm making my mother's Irish soda bread which has been in our family for generations.). Could you give me a recipe using a starch that would fit with the rest of the St. Patrick's Day theme? Thanks so much.

Lauren says...

Why not make green rice which is delicious, substantial and nutritious. All you do is puree lots of leafy greens in some of the liquid used to simmer the rice and, after toasting the grains of raw rice in some hot butter or olive oil; you just add the green puree, along with the rest of the liquid and then simmer the rice until done. The end result is a rice pilaf that's gorgeously green and incredibly flavorful. Although most recipes call for water or broth as the liquid to cook the rice, I use half stock and half light coconut milk, which adds a lovely overall taste dimension and richness. As far as what greens to use, I use mostly watercress, along with some basil and/or cilantro.

In case you didn't know, watercress is an extremely underutilized "super-food" that's packed with nutrients. Historically, watercress has been said to do things like: boost intelligence, cure a hangover, be an aphrodisiac, cleanse the blood of impurities and even increase bravery in soldiers! Watercress is a great source of vitamin B1, B6, Vitamin E, Beta carotene, Vitamin A, Vitamin C and Magnesium. To soften some of the inherent bitterness in watercress, I add to the blender some cilantro and/or basil, garlic and jalapeno pepper. I also sauté onions, garlic and more jalapenos with the grains of raw rice, before adding the pureed greens.

Just remember to simmer this Green Rice gently, with the pot covered tightly. (And no peeking!) Enjoy.

Very Green Rice

Yield: serves 4 (can be doubled)

Serve this beautifully green rice as a substantial embellishment to any meal, whether vegetarian or not. One of the secrets to cooking great rice is simmering it gently, with the pot covered tightly. Since an electric stove can take several minutes to go from high to low, to maintain the most control over the heat being generated to the saucepan, it's best to heat two burners at the same time, one to high and one to low. That way, once the liquid comes to a bubble, you can cover the pot and simply drag the saucepan over to the burner that's turned to low.

Special Equipment:


• 2-quart heavy-bottomed saucepan, with a tight-fitting lid

Ingredients:


• 2 tablespoons butter (whole or clarified) or extra-virgin olive oil plus 2 more tablespoons of butter, as an optional enrichment
• 1 ¼ cups light coconut milk
• 1 cup (packed) watercress leaves or mix spinach and watercress
• ½ cup (packed) basil or cilantro leaves (or use a combination)
• 2 large jalapeno peppers, stemmed, seeded and minced
• 3 cloves garlic, chopped (and divided, 1 and 2)
• 1 medium yellow onion, chopped
• 1 ½ cups long-grain white rice (either converted or basmati)
• 1 ¼ cups vegetable or chicken stock
• Kosher or sea salt and freshly ground black pepper, to taste

1)To puree the greens: Put the coconut milk in the blender and the watercress, basil and/or cilantro, one of the jalapeno peppers and one of the cloves of garlic. Puree until smooth.

2) To sauté the vegetables and toast the rice: Melt 2 tablespoons of butter in a 2-quart, heavy-bottomed saucepan over medium heat and, when hot and bubbling, add the onions, remaining garlic and jalapeno pepper and cook, stirring occasionally, until the vegetables are softened and fragrant, about 3 minutes. Add the raw rice to the vegetables and cook, stirring constantly, until the rice turns a nutty color and the grains are well bathed in the flavors of the vegetables.

3) To simmer the rice and serve: Stir the green puree along with the stock into the rice/vegetable mixture and bring the liquid to a brisk bubble, through the center over medium-high heat. Apply a tight-fitting lid to the pan and reduce the heat to low. Simmer the rice undisturbed for 17 minutes (14 minutes for basmati rice). Uncover the pan and stir in the remaining butter, if using. Drag the pan to a cool burner and season the rice with salt and pepper, to taste. Place the cover on, slightly ajar, and serve the rice piping hot.

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Lauren Groveman recipes have been featured in many national magazines and local newspapers. Her books "The I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends" and "Lauren Groveman's Kitchen, Nurturing Food for Family and Friends" are available through Amazon.com.

For in depth information on Lauren Groveman as a writer, teacher, TV & radio host, as well as her recipes and cooking tips visit her website at www.laurengroveman.com

Lauren is a Larchmont resident. She is happily married and blessed with three wonderful children.