Green Rice A La Sue Huffman

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Long-grain rice
1/4 cup	4g / 0.1oz	Cilantro - plus 2 tablespoons, tightly packed
1/2 cup	20g / 0.7oz	Parsley leaves - tightly packed
1 cup	62g / 2.2oz	White onion - quartered (small)
2		Garlic - peeled
2 1/2 cups	592ml	Chicken stock
2 tablespoons	30ml	Vegetable oil
		Salt freshly ground pepper

Recipe Instructions

1. Bring 1 quart water to a boil over high heat.

2. Combine rice with boiling water to cover in medium-size bowl. Stir once and set aside to soak 15 minutes.

3. In food processor fitted with steel blade, chop cilantro, onion, and garlic. Add 1/4 cup chicken stock and puree. Or, with chefs knife, finely chop cilantro,parsley, onion, and garlic, then place in blender, add stock and puree. Set aside.

4. Transfer soaked rice to colander. Rinse under cold running water and drain.

5. Heat oil in medium-size saucepan over high heat. Add rice and saute, stirring, about 5 minutes, or until translucent.

6. Reduce heat to medium. Stir in coriander-parsley mixture and cook, stirring frequently, about 10 minutes, or until fairly dry.

7. Add the remaining stock and salt and pepper to taste. Bring to a boil over high heat, stir once, reduce to a simmer, and cover. Cook 15 minutes, or until rice is just tender and stock is absorbed.

8. Turn rice into serving bowl.

Recipe is by Sue B. Huffman, food editor at Ladie's Home Journal.

Source:
Great Meals in Minutes, Mexican Menus

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