Use the leftovers, if there are any, for filling summer vegetables, such as tomatoes, peppers, and squash. Add a little crumbled queso fresco or feta to the top and bake. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.
- 2 cups vegetable stock (or water)
- 1 celery rib, finely chopped
- 1⁄2 white onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 cup fresh parsley leaves, large stems removed
- 1 tablespoon fresh oregano (or 1/2 tsp. dried)
- 5 tablespoons fresh cilantro, coarsely chopped
- 1 tablespoon olive oil
- 1 cup long grain brown rice (or white rice)
- 3 anaheim green chilies, roasted (or New Mexican chiles)
- 5 mint leaves, chopped
- Simmer the stock with the celery, onion, garlic, parsley, oregano, and 2 tbls. of the cilantro until the celery is tender, about 5 minutes. Puree in a blender or food processor and return it to the pan. Season to taste with salt.
- Heat the oil in a 2 quart saucepan over medium heat. Add the rice and cook, stirring constantly, for a few minutes, until clear and pale gold. Add the warm stock and bring to a boil. Cover and cook over low heat for 20-25 minutes(if using white rice, let cook 15 minutes). Let stand for 5-10 minutes.
- Meanwhile, peel, seed, and chop the chiles. Add them to the pan along with the remaining cilantro and the mint. Gently fluff them into the rice with a fork.
- Variation with Peas:.
- Add 1 cup fresh or frozen peas while the rice is standing. The heat of the rice should cook the peas.
Really tasty! Loved the addition of the roasted pepper and mint. Will be making this again.
Very much enjoyed, Sharon! I used white rice, and forgot about the mint, but otherwise stuck to recipe. Easily prepared, we enjoyed this with a mild curry, for a pleasantly spicy dinner. I didn't use the peas, incidentally, but may well do that another time.
Thank you, a good change from regular steamed rice! Made for PRMR tag game.
I used corn instead of peas as a variation and had to add the chilies separately,so my kids could enjoy it too.I used fresh herbs and what a delight this dish was!