Non-Traditional Arroz Verde (Green Rice): Vibrant fresh herbs add pizzazz to cooked rice in a Mexican side dish that tastes good either hot or at room temperature.
A wonderful rice dish from the excellent cookbook “Herbivoracious [1]” has been the star of my table these past few months.
It is a spin on the usual Mexican arroz verde, or green rice, because instead of cooking the green herbs into the rice, which can dull the flavors and color, author Michael Natkin suggests we stir them in fresh as a sort of pesto. It makes for a very light, bright, clean, vibrant flavor, with the added bonus of tasting good either warm or at room temperature.
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And oh, what herbs we have in here — my beloved cilantro, Italian parsley, fresh oregano, fresh dill or even mint! And garlic, of course…always garlic.
This makes it perfect for a potluck, when dishes might sit out for a couple of hours on a buffet table.
This tastes as good 2 hours later as it does in the first minute on the table.
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Non-Traditional Arroz Verde (Green Rice): Vibrant fresh herbs add pizzazz to cooked rice in a Mexican side dish that tastes good either hot or at room temperature.
Ingredients
- 1 ½ cups medium-grain white rice or basmati rice
- 1 cup lightly packed fresh flat leaf parsley leaves and tender stems
- ½ cup lightly packed fresh cilantro leaves and tender stems
- ¼ cup lightly packed fresh oregano leaves
- ¼ cup lightly packed fresh mint or dill leaves
- 2 garlic cloves, coarsely chopped
- ¼ cup extra-virgin olive oil
- 1 ½ teaspoons kosher salt or flaky sea salt
Directions
- Cook the rice in a rice cooker or on the stove according to package directions.
- In a food processor, combine the herbs, garlic and olive oil. Process until pureed.
- Just before serving, stir the herb puree and salt into the rice. Taste and add more salt as needed.
- Serve hot. [Dorothy’s note: I have served this at room temperature, and loved it that way!]
- Serves 4.
Notes
Recipe sources: “Herbivoracious,” [1] by Michael Natkin (The Harvard Common Press; 2012; $24.95). The publisher sent me a review copy of the book. This recipe is reprinted with permission.
Vegetarian Vegan Gluten-Free
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Here’s another dish from the same author:
Ten-Minute Chickpea Salad with Feta and Basil [10]. So good, so fast, so easy.
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This post was originally published on Shockingly Delicious on July 13, 2013. It has been updated.