Green rice pilaf with coriander and onions

AT A GLANCE

  • Serves 4 people

"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.

  • 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
01   Purée herbs and peppers in a blender with ½ cup (125ml) water.
02   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.

Topics:

AMERICAN, CORIANDER, VEGETARIAN, SIDE DISH, AUTUMN, PEPPERS, CHEFS' RECIPES, RICE, PARSLEY, GARLIC, DRINK SUGGESTION

Recipe:

ALICE WATERS

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR , EMMA KNOWLES

Drinking Suggestion:

CITRUSY DRY RIESLING. , suggested by MAX ALLEN

FEATURED IN

Apr 2014

Apr 2014

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