Difference between revisions of "Green Rice II"
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* 1 1/4 cups uncooked long [[cereals|grain]] [[rice]] | * 1 1/4 cups uncooked long [[cereals|grain]] [[rice]] | ||
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# Discard husks and stems from the tomatillos. | # Discard husks and stems from the tomatillos. | ||
# Cook the tomatillos in boiling [[water]] in a medium saucepan for 4 minutes or until soft; drain. | # Cook the tomatillos in boiling [[water]] in a medium saucepan for 4 minutes or until soft; drain. | ||
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# Remove from heat, and fluff with fork. | # Remove from heat, and fluff with fork. | ||
| − | [[Category:Guatemalan | + | [[Category:Guatemalan cuisine]] |
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| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Cereals Recipes]] | [[Category:Cereals Recipes]] | ||
[[Category:Clove Recipes]] | [[Category:Clove Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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Latest revision as of 16:53, 16 July 2012
Description
This recipe was found in the "Cooking Light" magazine. If you enjoy tomatillos, you will enjoy this.
Ingredients
- 6 large tomatillos (about 3/4 lb)
- 2 tablespoons water
- 1/3 cup minced fresh cilantro
- 4 teaspoons minced seeded jalapeno peppers
- 1/2 teaspoon salt
- 1 clove garlic, minced
- 1 1/4 cups uncooked long grain rice
Procedures
- Discard husks and stems from the tomatillos.
- Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
- Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
- Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
- Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
- Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat, and fluff with fork.
