Spicygreenrice Recipes

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FLAVORFUL GREEN RICE



Flavorful Green Rice image

Green onions and parsley give this rice its name, but the appealing flavor is what makes it memorable.-Karin Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup chopped green onion
1 cup minced fresh parsley
4-1/2 teaspoons olive oil
4-1/2 teaspoons butter
1-1/2 cups uncooked long grain rice
3 cups chicken broth
1/8 teaspoon cayenne pepper
1 bay leaf

Steps:

  • In a large saucepan, saute onions and parsley in oil and butter for 1 minute or until tender. Add rice; cook over medium heat until rice is coated with oil and translucent, about 3 minutes. Stir in the broth, cayenne and bay leaf. Bring to a boil., Reduce heat; cover tightly and simmer for 18-20 minutes or until liquid is absorbed and rice is tender. Discard bay leaf.

Nutrition Facts : Calories 240 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 505mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

SHRIMP WITH SPICY GREEN RICE



Shrimp with Spicy Green Rice image

Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the freshness of basil and cilantro, and the salty depth of fish sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 15

1 clove garlic
3 tablespoons minced fresh ginger (from a 4-inch piece)
1 to 2 Thai chiles, or 1 small serrano chile, chopped
1 cup packed tender fresh basil leaves, plus more for serving
1 cup packed fresh cilantro, plus more leaves for serving
2 teaspoons fish sauce
1/2 teaspoon sugar
1/4 cup vegetable oil
1 large or 2 small leeks, thinly sliced and well washed (2 cups)
1/2 cup long-grain white rice
3 cups homemade or low-sodium store-bought chicken broth
1 pound large shrimp, peeled and deveined
4 ounces sugar snap peas, tough strings removed, trimmed and cut into 1-inch pieces (1 1/2 cups)
Kosher salt
Lime wedges, for serving (optional)

Steps:

  • Turn a food processor on; drop garlic through feed tube and process until finely chopped. Add 2 tablespoons ginger, chile, basil, cilantro, fish sauce, and sugar; process until finely chopped. Add 1 tablespoon oil and 3 tablespoons water; process to a fine paste. (You should have 2/3 cup.)
  • Heat remaining 3 tablespoons oil in a medium saucepan over mediumâ??high until shimmering. Add leek and remaining 1 tablespoon ginger; cook until leek is translucent, 3 to 4 minutes. Stir in rice and broth, along with 1 cup water. Bring to a boil, then reduce heat to mediumâ??low and simmer, covered, until rice is very soft, 17 to 18 minutes.
  • Add shrimp; simmer, stirring once or twice, until opaque, 1 to 2 minutes. Stir in peas and herb paste. Remove from heat; season with salt. Serve immediately, with more cilantro and basil and lime wedges.

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