GREEN RICE
Getting its bold color from cilantro and parsley, this rice dish goes well with fish tacos, kebabs, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a blender, combine cilantro, parsley, onion, garlic, and 1 3/4 cups water. Season with salt and pepper and blend until smooth, 15 seconds.
- In a medium saucepan, heat oil over medium-high. Add rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork. Serve rice with lime wedges if desired.
Nutrition Facts : Calories 195 g, Fat 2 g, Fiber 1 g, Protein 4 g
GREEN RICE II
This is my favorite casserole for when I need to bring a dish to pass. It is always requested! It's a cheesy broccoli and rice casserole that is oh-so-good!
Provided by TINA B
Categories Side Dish Vegetables Broccoli
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
- Bake in preheated oven for 1 hour, or until lightly browned.
Nutrition Facts : Calories 548.5 calories, Carbohydrate 75.3 g, Cholesterol 65.9 mg, Fat 19.1 g, Fiber 2.7 g, Protein 17.9 g, SaturatedFat 11 g, Sodium 1646.5 mg, Sugar 8.8 g
10 BEST WAYS TO COOK WITH GREEN TEA
Steps:
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Nutrition Facts :
GREEN RICE
Steps:
- Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
- Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
GREEN TEA RICE
This is from the July/August 2009 Vegetarian Times. They recommend serving with low-sodium soy sauce and chili oil. Posted for safekeeping.
Provided by smellyvegetarian
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place tea bags in a 4 c measuring cup and cover with 3 c water. Steep 7-10 minutes and discard the tea bags.
- Combine rice, garlic, ginger, and tea in a medium saucepan and bring to a boil. Cover pan, reduce heat to medium low, and simmer 10 minutes.
- Add frozen vegetables and cover pan again. Cook 5-10 minutes more, or until tea is absorbed and vegetables are hot and crisp-tender. Stir in green onions and sesame seeds and season with salt and pepper.
Nutrition Facts : Calories 155.4, Fat 5.2, SaturatedFat 0.8, Sodium 49.3, Carbohydrate 23.6, Fiber 3, Sugar 1.1, Protein 4.4
GREEN FRIED RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon sesame oil to the pan and continue to heat for an additional minute. Add the scallion, ginger, garlic and 1/2 teaspoon salt to the pan. Cook, stirring often for about 2 minutes or until fragrant. Add the rice and toss to coat. Spread the mixture evenly over the bottom of the pan and allow to cook undisturbed for 2 minutes. Using a wooden spoon, scrape the crispy rice from the bottom of the pan and stir well to distribute. Repeat this step to create layers of
- crispy, golden brown rice. Add the stems of the swiss chard and repeat that step one more time. Add all of the greens along with 1 teaspoon kosher salt. Carefully start to stir in the greens. It will get easier as they wilt. Cook until fully wilted and incorporated into the rice about 5 to 8 minutes. Season with the remaining 1/2 teaspoon of salt. Serve topped with sliced avocado, julienned cucumber and a sprinkling of toasted sesame seeds if desired.
CATHERINE'S MAGIC GREEN TEA RICE
Steps:
- Place the rice in a pan or bowl with the lemon juice and water to cover and soak overnight, or for at least 8 hours.
- Preheat the oven to 375°F.
- Drain the rice in a fine-mesh sieve and rinse well under running cold water. Put the rice in a 2-quart casserole dish or other baking dish with a fitted lid. Pour the tea and broth over the rice, add the salt, and carefully stir. Cover and bake for 40 to 60 minutes, until the rice is tender and has absorbed all of the moisture. Fluff with a fork, then add the scallions and fluff again.
- variation
- If you'd rather cook this dish on the stovetop, here's how: Bring the tea and broth to a boil in a saucepan, then stir in the rice and salt. Lower the heat, cover, and simmer for 25 minutes. Check the rice, and if there are steam holes in the top, it's ready; if not, cook for about 5 minutes more. Remove from the heat, fluff with a fork, then add the scallions and fluff again. This recipe also works well in a rice cooker; just add all of the ingredients and press the cook button.
- storage
- Store in an airtight container in the refrigerator for 5 days, or in the freezer for 1 month.
- nutrition information
- (per serving)
- Calories: 175
- Total Fat: 1.1g (0g saturated, 0g monounsaturated)
- Carbohydrates: 36g
- Protein: 3g
- Fiber: 2g
- Sodium: 330mg
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