• Rose

Green Rice

Updated: Jan 17, 2021

Green Sauce

½ c coriander

1 c spinach

1 ½ c stock (vegetable or chicken)

1 c coconut milk or coconut cream

1 tsp cumin (if you have or any other spices you like)

1 tsp salt and pepper

1 ½ c long grain rice (basmati)

2 tbsp oil

50 g butter

½ large or whole medium onion, diced

3 cloves garlic, diced

Place all the green sauce ingredients in a blender and combine until spinach and coriander are smooth.

Place a pot on the stove, add oil and butter, add rice stir well to coat rice and allow rice to crack, (2-3 minutes) add onion and garlic and cook until fragrant. Add green mixture and bring to the boil. Once boiling, turn down to a simmer and cover. (make sure your lid covers fully without letting too much steam out) Cook for 20-25 minutes until rice is tender. Check rice every once in a while throughout cooking to make sure it is not sticking to the bottom of the pot. If rice is still crunchy and more liquid (¼ c at a time) and cook until liquid absorbs.

*Brown basmati could take closer to 35-40 minutes minutes and need 1c more liquid.

Avoid stirring the rice too often when checking.

To make it a meal I topped with sautéed veggies(onions, cabbage & turnips), nuts(almonds and cashews), jalapeños

*My mom makes it in a rice cooker with white rice and sets it and forgets it. It has become one of her go-to sides for many meals. Most recently my sister sent a picture of green rice, fresh tomato and avocado with Szechuan green beans. (photo below)

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