Green Coriander Rice

Name: Green Coriander Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 large green capsicum, roughly chopped and seeds removed (green bell pepper); 1 onion, roughly chopped; 1 garlic clove, crushed; 1/4 cup fresh coriander, leaves only (cilantro); 1/3 cup flat leaf parsley; 1 teaspoon butter or 1 teaspoon margarine; 2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil; 1 cup long-grain white rice; 600 ml boiling chicken stock or 600 ml boiling vegetable stock; fresh ground pepper, to taste; 1 tablespoon coriander leaves, chopped (to garnish)

Submitted by Jubes

"A tasty side for simple grilled chicken or meat. Being gluten-free I tend to eat a lot of rice and this makes for a great change. I love the peppery flavour of coriander. Use a gluten-free stock to make this recipe suitable to a gluten-free diet (I like to use Massell brand )"

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photo by JustJanS

Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

1 large green capsicum, roughly chopped and seeds removed (green bell pepper)
1 onion, roughly chopped
1 garlic clove, crushed
¹⁄₄ cup fresh coriander, leaves only (cilantro)
¹⁄₃ cup flat leaf parsley
1 teaspoon butter or 1 teaspoon margarine
2 teaspoons virgin olive oil or 2 teaspoons macadamia nut oil
1 cup long-grain white rice
600 ml boiling chicken stock or 600 ml boiling vegetable stock
fresh ground pepper, to taste
1 tablespoon coriander leaves, chopped (to garnish)

directions

Place the capsicum, onion, garlic, coriander and parsley in a food processor. Blend to a fine paste. If you dont have a processor- chop ingredients as finely as possible or use a mortar and pestle. Set aside.
In a saucepan, heat the butter and oil. Add the rice and fry gently for 2 to 3 minutes- until the grains become translucent.
Quickly stir the herb paste into the rice. Continue to cook over heat for another 2 minutes, stirring constantly.
Pour in the boiling stock and season with pepper. Bring to the boil and then reduce the heat to a simmer. Cover and cook 10- 15 minutes, or until the rice is tender and the stock has been absorbed. Watch closely after the 10 minute mark and add some extra water if more liquid is required.
Remove from the heat and leave to stand , with the lid covered for a few minutes.
Fluff the rice with a fork to seperate the grains and serve garnished with chopped coriander leaves or sprigs.

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Reviews

Made this for dinner tonight. The rice had a very nice flavor and went well with the chicken I fixed in the crock pot. It is so versatile...it would go wonderful with a Mexican meal as well as with beef, chicken, or pork. I will definitely be making this recipe again soon. Thanks for posting Jubes. Made and reviewed for the 49th AUS/NZ Recipe Swap.

Chef Buggsy Mate
This was very tasty and super simple to make. I added a green chilli to the paste as I had one lonely one sitting in the vegie crisper.

JustJanS
Very nice flavor, I served this with roasted chicken and the family enjoyed. Made for Aussie/NZ RS#32.

Julie Bs Hive
Ooh, we loved this, and very easy to prepare. I really liked the idea of making the herb paste, I thought that was clever, and the flavours are fresh and fragrant. I would have liked to use macadamia nut oil, but didn't have, so stuck with the olive oil. Another time. And I used the vegetarian stock. i would serve this with any dish, and in the event, served it with Galley Wenchs Recipe #319470, which gave us a superb supper. Thank you Jubes! Made for Aussie/NZ swap#31

Karen Elizabeth
A very tasty way to "fancy up" rice. Went great with my grilled chicken. Flavors were great and it added some color to the plate.

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