Green rice with snow peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 4 | larges | Shallots, minced |
| 1 | small | Green bell pepper, minced |
| 1 | large | Garlic clove(s), minced |
| 1 | cup | Raw long-grain brown rice |
| 2½ | cup | Boiling chicken stock |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 189 | ||
| Salt to taste | ||
| ¾ | cup | Flat-leaf parsley, minced |
| ¼ | cup | Cilantro, minced |
| ¼ | teaspoon | Cayenne |
| 12 | Chinese snow pea pods blanched for 30 seconds | |
Directions
In a 5-qt. Dutch oven, melt the butter over medium heat and saut‚ the shallots, green pepper and garlic, stirring, for 3-4 minutes. Add the rice and stir to coat the grains and continue to saut‚ for another minute or until the vegetables are wilted but not browned. Add the boiling chicken stock and the salt, and return to a boil. Lower the heat, cover and cook for 35-45 minutes or until the rice is tender and almost all the liquid is absorbed. Stir in the parsley, cilantro and cayenne, using a fork to fluff the rice.
Return to the stove, cover and simmer for 2-3 minutes more. Remove from the heat and let stand for 10 minutes. Mound the rice on a platter and place the snow peas around the mound like the spokes of a wheel. Serve hot.
Submitted By DIANE LAZARUS On 10-17-95
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