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Reged: 04/15/04
Posts: 1569
Spicy Green Rice
04/26/05 01:40 PM

I made this today and it was delicious! I don't usually measure while cooking, so these are kind of estimated... (Serves 2)

2 cups cooked white rice
1/2 cup sliced zucchini
1/2 cup canned spinach, drained and squeezed of excess liquids (could easily use fresh here too)
1 tsp red pepper flakes
1 heaping tsp dired dill
1/2 cup chicken or vegetable broth
1 tbsp lemon juice

Put the broth, lemon juice, red pepper flakes, dill and zucchini into a large sauce pan and cook on med-high heat for about 5 mins or until the zucchini becomes translucent. (If you're using fresh spinach, you'll want to add it with the zucchini.) Throw the spinach into the pan and mix it around. Leave a few mins then add the rice. Stir thoroughly so it becomes coated - it will turn a lovely pale green colour with red flecks from the red pepper. Keep stirring that and let it "fry" for just a few mins then serve.

The amount of red pepper flakes I used (estimated 1 tsp but it was probably more) was perfect for me but it was VERY spicy, a bit too spicy for my boyfriend I think (though he'd never admit to that ) So just put in however much fits your tastes. It definitely makes the colour nice though!

Note: with the zucchini and spices I cooked some salmon in the same pan, then removed it when I added the rice. I put the rice on the plates then put the salmon back in the pan on high heat to make the outside a little crispy. It turned out really nicey! It really absorbed the flavours from the sauce and veggies. You could do it with any kind of fish and maybe with chicken too, though the chicken would need to cook longer so you might want to cook it a little first before adding the vegetables.

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Subject Posted by Posted on
* Spicy Green Rice retrograde 04/26/05 01:40 PM
. * Re: Spicy Green Rice -- with TOFU retrograde 04/29/05 08:38 PM
. * Re: Spicy Green Rice Wind 04/26/05 01:49 PM
. * Re: Spicy Green Rice Wind 04/26/05 07:24 PM
. * Well that certainly sounds yummy too! -nt- retrograde 04/27/05 07:16 AM

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