SJ: Emerald Rice
By: Ingrid Hoffmann | Source: AARP Segunda Juventud | December 2008
Photo: Andrew Meade for Chica Worldwide, LLC for AARP Segunda Juventud.
Simply Delicioso
Here are three recipes from Ingrid’s cookbook, Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist, which will help you present memorable meals of your own. ¡Buen provecho!
AARP en Español
Readers can find the Spanish text to this and other stories at AARP Segunda Juventud.
When I plan a menu, I always think about the colors and textures on the table. For a festive feel, I plan lots of bright strong colors like reds (tomatoes, pimentos), pinks (shrimp, watermelon), and oranges (salmon, orange bell peppers). A homier meal draws on earthy hues like browns (mushrooms, roasted onions) and burnished reds (slow-cooked pork).
No matter what I decide to cook, I can count on the brilliant emerald green of this rice to bring it all together. Besides being absolutely delicious, the contrast it provides with other dishes is just amazing. This is also beautiful made with quinoa. Just substitute 2 cups of cooked quinoa for the rice.
Ingredients:
2 cups cooked long-grain white rice
2 tablespoons unsalted butter, melted
¼ cup finely chopped fresh cilantro leaves
¼ cup finely chopped fresh flat-leaf parsley leaves
½ teaspoon lime zest
¼ cup finely grated Parmesan cheese
Salt and freshly ground pepper
Directions:
1. Preheat your broiler to high.
2. Microwave the cooked rice on high in 30-second increments until it’s warmed through. Place the rice in a heatproof casserole or baking dish, and toss with the butter, cilantro, parsley, lime zest, and Parmesan cheese. Place the dish under the broiler until the top is browned, 5 to 7 minutes. Check often, since broilers vary. Season with salt and pepper and serve.
Source: Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist. Reprinted with permission.
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