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I like to change the color and the flavor of rice dishes, depending on the other dishes I am serving, Green rice offers a nice contrast to dark-brown mole sauce.
From: Celebrating the Seasons by John Littlewood

Serves 6 to 8


• 1 small bunch spinach
• 2 1/4 cups water or vegetable stock*
• 2 teaspoons kosher salt
• 1/2 jalapeno pepper with seeds
• 3 cloves garlic
• 2 tablespoons canola oil
• 1 1/2 cups jasmine or long-grain white rice


1. Blend spinach, water, salt, jalapeno, and garlic in a blender for 3 to 5 seconds; the spinach should still have a little texture.

2. In medium saucepan over medium-high heat, heat oil until it Shimmers. Add rice and cook, stirring, 5 to 8 minutes, until grains are lightly browned.

3. Add the spinach-water mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer 15 minutes.

4. Remove pan from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

* As a quick substitute for vegetable stock, try vegetarian chicken broth mix, available in the bulk foods section of natural foods stores. Whisk in 1 tablespoon for each cup of hot water.

• If using a rice cooker, do not saute the rice and use only 1 tablespoon oil.
• Many greens can be substituted for the spinach, or added to it for more vitamins and green color. Try parsley, arugula, mustard greens, or chard.


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