Difference between revisions of "Californian Green Rice"

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m (Text replace - "Directions" to "Procedures")
 
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* 1 1/4 cups uncooked long [[cereals|grain]] [[rice]]
 
* 1 1/4 cups uncooked long [[cereals|grain]] [[rice]]
  
== Directions ==
+
== Procedures ==
  
 
# Discard husks and stems from the tomatillos.
 
# Discard husks and stems from the tomatillos.

Latest revision as of 10:54, 15 July 2012


Description

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

  1. Discard husks and stems from the tomatillos.
  2. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
  3. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
  4. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
  5. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
  6. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  7. Remove from heat, and fluff with fork.