Tuesday, July 24, 2012

Green Rice/Pulao (Herb Pilaf)

A delicious and simple - brown rice provides better nutrition; if using brown rice, cook it until done before stirring in the greens and herbs at the end. Depending on the herbs you use, it can be Caribbean, Indian, Mediterranean, Persian, etc. I have given suggestions but you may choose your own favorite herbs. Whichever of the herb combination you choose, a bean dish such as Chole or Rajma, a raita and/or chopped salad make wonderful accompaniments. Mushroom Ragout is delightful served over the rice.  For the garnish use your favorite nuts/seeds; I love to use sunflower seeds, pine nuts, almonds, cashews and pistachios, etc.

Cooked edamame or green fava beans may be added instead of peas for a delicious change.

6 Servings

Ingredients:

1 cup long grain rice
1 tsp Sea Salt
1 large Onion, finely chopped
1 clove fresh Garlic, minced (optional)
2 Tbsp Extra Virgin Olive Oil
Herb combination of your choice
A large handful of leafy greens (spinach, kale, chard, etc), finely chopped
1 cup Peas, fresh or frozen
Lime/Lemon juice to taste (optional)
Toasted Nuts/Seeds for garnish (optional)

Herb I - 1 small bunch each - fenugreek, coriander (cilantro), mint, green onions
Herb II - A handful each - parsley, basil
Herb III - 1 small bunch each - fenugreek, flat leaf parsley, green onions, dill
Herb IV - 1 small bunch Cilantro (fresh coriander), Parsley, Green Onions
Herb V -  Parsley, Mint

Method:

Rinse the rice well and place in a bowl; cover with 2 cups of fresh water. Let it soak while you prepare the herbs.

Sort the greens and herbs and discard yellow leaves, weeds, tough stems etc. Wash them well and drain thoroughly (I use my salad spinner to get all the water out). Finely chop them.

Heat the oil in a 2 to 3 quart/liter pan and saute the onion and garlic with the salt gently until soft.

Add the drained rice (save the soaking water) and stir well to coat; add the soaking water and bring to a rolling boil.

Reduce the heat, stir in the greens, peas, and half the herbs, cover and simmer very gently for about 5 minutes.

Turn off the heat and allow to rest undisturbed for 15 minutes.

Fluff the rice gently with a fork, sprinkle with the lime/lemon juice and the reserved herbs, and serve hot.  Enjoy!!

8 comments:

Anonymous said...

Dear Geetha,

good day!.

i have one general question why the curd is often oily nature? and not liked?

what is the right method to make good curd?

what is the good one for health whether it is sour one or not?

Geetha said...

Hello Anon, Yogurt (curd) may be oily when prepared with full cream milk. I make yogurt with 1% or 2% (low fat) milk. See this recipe for making fresh homemade yogurt - http://www.geethaskitchen.com/2008/08/yogurt-how-to-make-homemade-yogurt.html
Happy cooking!

Anonymous said...

thanks geetha,also want to know sour curd(little sour) is good for health?

also would be thanks as i like to know the preparation of panneer butter(home made).

Geetha said...

Hello Anon, Sour yogurt is fine for health; if it is too sour to eat, it is very good for cooking. See this recipe for making paneer - http://www.geethaskitchen.com/2010/07/how-to-make-home-made-paneer-cheese.html
Happy cooking!

Anonymous said...

THANKS GEETHA FOR YOUR REPLY ON MAKING PANEER.

Geetha said...

You are welcome Anon :)

Anonymous said...

Dear Geetha,Good day!.

why it was told not to take milk/curd/greens while eating fish or meat?

Geetha said...

Hello Anon, Since I have never eaten fish or meat, I am not sure how they are/are not combined with other foods. But I do see that many cuisines combining them with milk, yogurt, and/or greens. I hope that helps :). Happy cooking!!