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
Transcribed cooking instructions as a concept can be found way back into distant history, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, entrees and desserts, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times made use of many different spices and herbs, including a few that will be familiar to modern chefs like basil, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to a surge in recipe books, some of which still exist in academic collections. During the next few hundred years, the powerful and wealthy houses strove to lay on the best banquets, and as a consequence, chefs and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Arroz Verde (Green Rice) recipe.
