Riso Verde Green Rice Recipes

Steps:

• Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
• 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
• Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.

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.

Steps:

• In a 2 quart heavy saucepan with a tight fitting lid, heat the oil and 2 tablespoons of the butter.
• Add the onions, parsley and spinach.
• Cover and cook on low heat for 5 minutes.
• Mix in the rice and stir until translucent.
• Add 2 cups of the chicken stock, salt and pepper.
• Cover and cook over low heat for 5 minutes.
• Add remaining broth, cover and cook another 10 minutes or until the rice is tender and light.
• Lightly mix in the remaining butter with a fork. Serve topped with cheese.