Green Herbed Rice
Put some color and flavor on the table with this tasty Green Herbed Rice!
This recipe features U.S.-grown white long grain rice and comes us from our friend award-winning chef, Hari Cameron.
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Servings4-6
Ingredients
- 300 grams (10½ ounces) U.S.-long white long grain rice
- 300 ml (approximately 21 ounces or 2½ cups) chicken or vegetable stock
- 30 grams (1 ounce) fresh cilantro (coriander) leaves and stems, roughly chopped
- 30 grams (1 ounce) fresh spinach leaves, roughly chopped
- 20 grams (0.7 ounces) fresh parsley, roughly chopped
- 20 grams (0.7 ounces) fresh mint leaves, roughly chopped
- 2 peeled garlic cloves
- 1 roughly chopped jalapeño pepper, seeds removed
- 100 grams (3½ ounces) white onion, minced and sautéed.
- 30 ml (1 ounce or 2 tablespoons) olive oil
- 5 grams (0.2 ounces or 1 teaspoon) salt
- 2 grams (0.07 ounces or ½ teaspoon) black pepper
Directions
- Combine the cilantro, spinach, parsley, mint, garlic, jalapeño, and sautéed onion in a blender. Add a splash of water to aid in blending. Blend until you achieve a smooth, vibrant green paste.
- Heat the olive oil in a pan or skillet. Add the rinsed rice and sauté until slightly golden. Transfer the sautéed rice to the Zojirushi rice cooker.
- Pour the green mixture over the sautéed rice in the cooker. Add the water or broth, ensuring the rice is well submerged. Season with salt and pepper, and gently stir to mix.
- Close the rice cooker's lid and select the "white rice" setting. Allow the rice to cook. The cooker will indicate when the rice is ready.
- Once cooked, fluff the green rice with a fork, ensuring the green color and flavors are evenly distributed. Serve hot as a delightful aromatic side dish.
Recipe Notes
This dish is particularly delightful with grilled lamb, fish, or roasted vegetables because of the mint's fresh undertones.
For a burst of freshness, garnish with fresh herbs, queso fresco, sliced jalapeno, and a squeeze of lime before serving
