What is green rice, and how do I make it?
Sure, you've heard of white rice and brown rice. But are you familiar with green rice?
I asked all the vendors in the market what they serve at home for dinner. The fish vendor gave me a full description.
“My wife caters to the taste of each kid and each grandchild. She makes white rice, red rice, rice with lentils, green rice…”
Red rice, he said, is cooked with a little tomato paste. Kids love it. Green rice, now, I hadn’t heard of.
“What makes it green?”
He turned away impatiently; a line of customers had formed while we were chatting. “Herbs…” he said, forgetting about me.
So I went through my Mediterranean cookbooks and found a recipe. Husband and The Little One loved it and took seconds.
- 1 cup rinsed rice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 medium onion, chopped fine
- 1 cup mixed green herbs: parsley, dill, cilantro, chopped fine and measured after chopping
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 cups boiling water
- Seeds from 2 cardamom pods, crushed
Cook and stir the chopped onion in the olive oil until soft.
Add the salt, herbs and spices and boiling water.
Cover and cook over medium heat 10 minutes. You will have a spicy flavorful vegetable stock.
Add the rice and stir well. Cover and cook 15-20 minutes over very low heat until all the liquid is absorbed and the rice is tender.
Stir the rice with a fork, cover again, and wait another 10 minutes before serving. A fine vegetarian dish, and if you use whole-grain rice, a main dish.
Adapted from "The New Book of Israeli Food" by Janna Gur.