Very Green Rice

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Mollie Katzen's The Vegetable Dishes I Can't Live Without/ Serious Eats
4 scallions, trimmed & cut into 2" lengths (whites & greens)
1 cup loosely packed watercress
1 cup loosely packed flat-leaf parsley
1 cup loosely packed mint leaves
1 cup loosely packed cilantro leaves
2-3 tbsps EVOO
1 tsp minced garlic
4-5 cups cooked brown basmati rice
1/2 tsp salt
3/4 cup lightly toasted pine nuts (optional)
1 lemon, cut in wedges
1. Pile all the scallions and green herbs into the food processor and pulverize almost to a paste.
2. Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the garlic and sauté by itself for just a minute, then add the processed herbs and cook, stirring, for about 5 minutes.
3. Add the rice, mixing it in with a fork until the green mixture is uniformly distributed. Stir in the salt and serve hot or warm, topped with pine nuts, if desired, and accompanied by a squeezable wedge of fresh lemon. Remind people to use it!
Meal   DinnerDish   Side Dish
Main Ingredient   Rice/GrainsPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes 
Features   Low-Calorie, Vegetarian

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