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.
- 473.18 ml vegetable stock (or water)
- 1 celery rib, finely chopped
- 1 white onion, chopped
- 2 garlic cloves, chopped
- 118.29 ml fresh parsley leaves, large stems removed
- 14.79 ml fresh oregano (or 1/2 tsp. dried)
- 73.94 ml fresh cilantro, coarsely chopped
- 14.79 ml olive oil
- 236.59 ml 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.