1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
2 chilies poblanos, charred, peeled,, and cut in strips
4 cup chicken broth
1 garlic clove, peeled and roughly ch, opped
1 cup firmly packed, roughly chopped flat, -leaf parsley
1/2 cup firmly packed, roughly chopped epaz, ote or cilant
1 sea salt to taste
1 green rice
Directions
Put the rice into a bowl and pour very hot water over to cover; stir
and set aside for 10 minutes. Drain in a strainer and rinse in cold
water; drain again and set aside.
Heat the oil in a heavy pan, stir the rice into it, and fry over
fairly high heat, stirring and scraping the bottom of the pan, for
about 5 minutes. Add the onion and chile strips and continue frying
for 4 minutes or until the onion is translucent.
Meanwhile, put 1 cup of the broth into a blender jar; add the garlic,
parsley, and epazote and blend until smooth. Add this to the frying
rice and continue frying and reducing the puree over quite high heat,
stirring and scraping the bottom of the pan, until the rice is dry.
Stir in the rest of the broth, add salt to taste, and cook over
fairly high heat, uncovered, until the liquid has been absorbed and
there are air holes in the rice. Cover with a towel and lid and
continue cooking over low heat for 5 minutes. Remove from the heat
and set aside, still covered, in a warm place for the rice to swell
up. Before serving, turn the rice over with a fork from the bottom
where a lot of the flavor and oil will have settled.
The Art of Mexican Cooking From the collection of Jim Vorheis
Servings: 6 servings
Arroz Verde Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We can read the history of meal recipes way back into distant history, in fact as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just simple hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to food historians are some tablets in ancient Sumerian 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 making anyone who tried it feel exhilarated and blissful. Later on, there were a couple of books from the fourteenth century : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food enjoyed by the nobility of that time. For the next few years, the upper-class families of Wesstern Europe strove to serve the best banquets, and as a result the best cooks and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookery publications were greatly in demand due to increased literacy, more leisure time and having more money to spend. The introduction of the TV brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Arroz Verde recipe.
