← Back to Search Results
steaming
Green Rice

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Rice cooked with a mixture of scallions, spinach, and herbs emerges flecked with green and with the taste of the different herbs mingled into one. Serve it with plenty of pepper and freshly grated cheese. Leftover rice is great mixed into scrambled eggs. If the fresh herbs—marjoram, dill, and cilantro—aren’t available, make the rice with just the scallions, parsley, and spinach.

Yield: 4 servings

Ingredients

  • 1 bunch of scallions, including a few inches of the greens, finely chopped
  • 2 or 3 handfuls of spinach leaves (stems removed), finely chopped
  • ½ cup finely chopped parsley
  • 2 tablespoons finely chopped marjoram
  • 1 tablespoon finely chopped dill
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt
  • 1 cup long- or short-grain white rice
  • 1¾ cups water
  • Freshly ground pepper
  • Freshly grated Romano or Parmesan cheese

Directions

Wash and cut everything as suggested. Heat the olive oil and half the butter in a heavy saucepan; add the scallions, spinach, herbs, and salt to taste and cook over medium heat for a few minutes, stirring frequently. Add the rice and cook several more minutes, until the grains of rice begin to turn clear and golden. Add the water, bring it to a boil, turn the heat to low, cover the pan, and cook until the water has been absorbed, about 20 minutes. Add the remaining butter and lightly stir it into the rice with a fork. Turn the rice into a serving dish, grind pepper over the surface, and dust with a grating of cheese.


© 1990 Deborah Madison

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include freshly grated Romano or Parmesan cheese.

 

Nutritional Information

Nutrients per serving (% daily value)

265kcal (13%)
43mg (4%)
14mg (23%)
129mcg RAE (4%)
168mg
25mg
4g
0g
1g
40g
15mg (5%)
307mg (13%)
4g (21%)
10g (15%)
3mg (17%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
martin-yans-china Martin Yan's China
by Martin Yan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-sweet-life The Sweet Life
by Kate Zuckerman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?