Green Rice With Toasted Pumpkin Seeds Recipes

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SHRIMP IN GREEN MOLE



Shrimp in Green Mole image

There are only three basic steps to making green mole: Whip up a purée of toasted pumpkin seeds, tomatillos and chiles in a blender; sear the purée in oil and cook it until it thickens slightly; then add chicken stock and simmer until the mixture is creamy. Once the sauce is done, you can poach shrimp right in it; it only takes five to eight minutes to cook them in the simmering mole. Better yet, you can make the sauce up to three days ahead and keep it refrigerated until you're ready to use it, or freeze it (whisk or blend to restore its consistency after thawing).

Provided by Martha Rose Shulman

Categories     main course

Time 50m

Yield 4 servings

Number Of Ingredients 13

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed and coarsely chopped
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 large romaine lettuce leaves, preferably the outer leaves, torn into pieces
1/4 cup chopped white onion, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, peeled
1/4 cup tightly packed chopped cilantro, plus cilantro leaves and sprigs for garnish
1 1/2 cups chicken stock
1 tablespoon canola or extra-virgin olive oil
1/2 teaspoon cumin seeds, ground
Kosher salt and black pepper, to taste
1 pound medium shrimp, shelled and deveined
Rice, for serving

Steps:

  • Heat a heavy straight-sided skillet or a saucepan over medium heat and add pumpkin seeds. Wait until you hear one seed pop, then stir constantly until they have puffed and popped and smell toasty, about 3 to 5 minutes. Do not let them darken beyond golden or they will taste bitter. Transfer to a bowl and allow to cool. Remove 2 tablespoons to use as garnish and set aside.
  • Place remaining cooled pumpkin seeds in a blender and add tomatillos, chile, lettuce, onion, garlic, cilantro and 1/2 cup chicken stock. Cover blender and blend mixture until smooth, stopping the blender to stir if necessary.
  • Heat oil in the skillet or saucepan over medium-high heat. Add cumin and let it sizzle for a couple of seconds, then add puréed tomatillo mixture. Cook, stirring often, until sauce darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. You can hold the lid above the pot to shield yourself and the stove, or set the lid on the pot to partly cover it.
  • Add remaining cup of chicken stock, bring to a simmer, reduce heat to medium-low and simmer, uncovered, stirring often, until sauce is thick and creamy, 10 to 20 minutes. Season to taste with salt.
  • Season shrimp with salt and pepper. Shortly before serving, bring mole sauce to a simmer and add shrimp. Simmer 5 to 8 minutes, until the shrimp are cooked through but still moist. Serve over rice, garnishing each serving with toasted pumpkin seeds and cilantro.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 774 milligrams, Sugar 4 grams, TransFat 0 grams

GREEN RICE WITH TOASTED PUMPKIN SEEDS



Green Rice with Toasted Pumpkin Seeds image

Fresh herbs and vegetables add flavor and color to this rice recipe that's ready in 40 minutes - a perfect side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 13

1/3 cup raw unsalted hulled pumpkin seeds (pepitas), pine nuts or slivered almonds
1 tablespoon olive oil
1/2 cup tightly packed fresh cilantro (stems and leaves)
1/2 cup tightly packed fresh parsley (stems and leaves)
1 medium green bell pepper, coarsely chopped (1 cup)
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 jalapeño chile, seeded
1 1/2 teaspoons salt
1/4 teaspoon ground cumin
2 3/4 cups water
3 tablespoons olive oil
1 1/2 cups uncooked regular long-grain rice

Steps:

  • In 8-inch skillet, heat pumpkin seeds and 1 tablespoon oil over medium heat about 3 minutes, stirring occasionally, until seeds are lightly toasted. (Watch carefully-they can burn quickly.) Use slotted spoon to remove pumpkin seeds from pan and cool on paper towel-lined plate.
  • In food processor or blender, puree cilantro, parsley, bell pepper, onion, garlic, chile, salt, cumin and water until smooth; set aside.
  • In 3-quart saucepan, heat 3 tablespoons oil over medium heat until hot. Add rice and cook 3 minutes, stirring occasionally, until slightly translucent around edges. Add pureed liquid and heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed. Fluff with fork and stir in pumpkin seeds. Serve hot.

Nutrition Facts : Calories 210, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

GREEN GODDESS GRAIN BOWL



Green Goddess Grain Bowl image

Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.

Provided by Katherine Sacks

Categories     No Meat, No Problem     Grains     Broccoli     Sugar Snap Pea     Yogurt     Herb     Cucumber     Avocado     Tarragon     Seed     Dinner     Vegetarian     Egg

Yield 4 servings

Number Of Ingredients 15

1 pound broccoli florets (about 10 cups)
3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
4 large eggs
8 ounces sugar snap peas
1 cup whole-milk yogurt
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 cup plus 2 tablespoons mixed chopped fresh herbs, such as parsley, chives, and/or tarragon
4 cups cooked grains, such as farro, quinoa, and/or brown rice
2 mini seedless cucumbers, halved, sliced
1/2 cup baby greens
2 ripe avocados, halved, pitted, sliced
1/4 cup toasted pumpkin seeds (pepitas)

Steps:

  • Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
  • Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
  • Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
  • Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
  • Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

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