Name: Green rice pilaf with coriander and onions
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: ½ cup each (tightly packed) coriander sprigs, and parsley leaves; 1 each poblano and serrano peppers (optional; see note), stems, veins and seeds removed, roughly chopped; 2 tbsp olive or vegetable oil; 1 cup long-grain brown rice; ½ onion, finely chopped; 2 garlic cloves, chopped; 500 ml (2 cups) light chicken stock or water

Green rice pilaf with coriander and onions

Australian Gourmet Traveller recipe for green rice pilaf with coriander and onions by Alice Waters.

Serves 4

Prep

10M

Cook

Total

1H 10M

“The stems of coriander have as much flavour as – or more than – the leaves, so be sure to use both in this recipe,” says Waters.

Ingredients

½ cup each (tightly packed) coriander sprigs, and parsley leaves

1 each poblano and serrano peppers (optional; see note), stems, veins and seeds removed, roughly chopped

2 tbsp olive or vegetable oil

1 cup long-grain brown rice

½ onion, finely chopped

2 garlic cloves, chopped

500 ml (2 cups) light chicken stock or water

Method

Main

1.Purée herbs and peppers in a blender with ½ cup (125ml) water.

2.Heat oil in a heavy-based saucepan over medium-high heat, add rice and stir occasionally for 5 minutes. Add onion and garlic, and cook for another 5 minutes; the onions should be softened and the rice lightly toasted. Add herb and pepper purée along with stock, season to taste, bring to the boil, then reduce to a bare simmer. Cover with a lid and cook until all liquid has been absorbed (about 45 minutes). Leave covered for 5 minutes, then gently stir the rice and serve hot.

Note Poblano and serrano peppers are available from Monterey Mexican Foods. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.
Drink Suggestion: Citrusy dry riesling. Drink suggestion by Max Allen
Notes