Green Goddess Rice Recipes

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GREEN GODDESS DRESSING



Green Goddess Dressing image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

  • Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

GREEN GODDESS RICE



Green Goddess Rice image

Provided by Claire Robinson

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 1/2 cups basmati rice
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper

Steps:

  • Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
  • Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
  • Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

GREEN GODDESS RICE - CLAIRE ROBINSON RECIPE - (4.6/5)



Green Goddess Rice - Claire Robinson Recipe - (4.6/5) image

Provided by ranmcm

Number Of Ingredients 8

1 1/2 cups basmati rice
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Kosher salt
Freshly ground black pepper

Steps:

  • 1. Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. 2. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. 3. Remove from heat and let stand, covered, for 10 minutes. 4. Put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree. 5. Season generously with salt and pepper. 6. Add more water and puree until the mixture is the consistency of sour cream. 7. Fluff the rice with a fork and gently fold the green dressing into the warm rice. 8. Taste and add more salt and pepper, if necessary. 9. Serve immediately.

GREEN GODDESS DRESSING



Green Goddess Dressing image

Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments

Time 15m

Yield Makes a little more than 1 1/2 cups

Number Of Ingredients 12

1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
2 anchovy fillets, preferably salt-packed
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar or sherry vinegar
1/2 cup canola oil or grapeseed oil
1/2 cup mayonnaise, preferably homemade (see note)
Kosher salt
freshly ground pepper

Steps:

  • In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

CHEF JOHN'S GREEN GODDESS DRESSING



Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

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