4 poblano chilies, or 4 green
1 ; peppers, each 4 inches in
1 ; diameter
4 cup chicken stock, fresh or can
1 cup parsley, fresh, coarsely
1 ; chopped
1/2 cup onion, coarsely chopped
1/4 tsp garlic, finely chopped
1 tsp salt
1/8 tsp black pepper, freshly ground
1/4 cup olive oil
2 cup long grain rice, raw
SILVER XPRESS MAIL SYSTEM 5
Directions
Roast the chilies or peppers, remove their skins, stems, seeds and
thick white membranes and discard. Chop the chilies into chunks.
Combine 1 cup of the chunks and 1/2 cup of stock in the jar of a
blender and blend at high speed for 15 seconds. Then gradually add
the remaining chilies and the parsley, onions, garlic, salt and
pepper, blending until the mixture is reduced to a smooth puree. (To
make the sauce by hand, puree the chilies, parsley, onions and
garlic, a cup or so at a time, in a food mill set over a bowl.
Discard any pulp left in the mill. Stir in 1/2 cup of stock and the
salt and pepper.)
Pour the oil into a 2 to 3 quart casserole and set it over moderate
heat. When the oil is hot but not smoking, add the rice and stir
constantly for 2 to 3 minutes until the grains are coated with oil.
Do not let them brown. Now add the pureed chili mixture and simmer,
stirring occasionally, for 5 minutes. Meanwhile, bring the remaining
3 1/2 cups of stock to a boil in a small saucepan and pour it over
the rice. Return to a boil, cover the casserole and reduce the heat
to its lowest point. Simmer undisturbed for 18 to 20 minutes, or
until the rice is tender and has absorbed all the liquid. Before
serving, fluff the rice with a fork. If the rice must wait, remove
the cover and drape the pan loosely with a towel. Place in a
preheated 250 degree (F) oven to keep warm.
77 of 108
Source: Time Life Series: Latin American Cooking
MMed by: earl.cravens@salata.com Beach, CA * 310-543-0439 V.32bis
(1:102/125) ® ¯ BBS: Sound Advice (816) 436-4516 Date: Sat, 12-17-94
(04:36) Number: 17703 Refer: 0 To: ALL From: EARL CRAVENS Subj:
Foods/Latin Amer.78 -108 Conf: InterCook (823) Read: No Status: Public
Servings: 6 servings
Arroz Verde (Green Rice) Recipe brought to you by Recipe Ideas
Categories: Mexican; Rice; Vegetable
The History of Recipes
Academics have tracked the existance of recipes back into antiquity, at least as far back into history as early Egypt, and possibly even further than that. However, in the main part, these ancient cook books were just primitive pictorial instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times made use of many herbs, including a few that will be familiar to modern cooks like bay, mint and dill. In the fifteenth century, the Crusaders brought back many foods and herbs from the Middle-East, such as rosemary and coriander. These new herbs and spices created a torrent in publications on food, some of which still exist in private libraries. By the arrival of the 1900s, cooking books were in great demand, mostly as a result of increased literacy, people having more free time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Arroz Verde (Green Rice) recipe.
