When I think of parsley, I think of chicken soup and what a delightful flavor fresh parsley adds to it. But a few cuts of parsley can perk up other dishes–even a simple side dish of rice. Toast your rice briefly in a lttle olive oil (a little brown rice or wild rice will add a nutty flavor), cook it till done, then toss in some parsley just before serving. You can also add a handful of nuts. If you’re a vegetarian, you can serve it as a main course. For more details of a recipe for wild rice and parsley, check out this one in the New York Times, which calls for cashews as the final touch.
Posts Tagged ‘rice’
Parsley can perk up rice
Monday, July 27th, 2009Leeks are ready for the pot
Monday, May 25th, 2009Les Jardins went out into her jardin and found leeks ready for the pulling. She brought them in, put them in her sink, and slit them open to let water sluice over them. Leeks need really really thorough washing.
Once they were clean, she got ready to make a risotto. She had on hand: 2 leeks, 1 clove of garlic, olive oil and 1/2 cup of arborio rice, splash of dry vermouth, 2 cups hot chicken stock, and a few large handfuls of parmesan cheese.
Leeks and garlic were chopped and sauteed in olive oil until they were soft. The rice went in and when the kernels turned a chalky white, she added a splash of vermouth, which she let bubble away. Then comes the tedious part. She started adding the hot chicken stock–a little at a time, about a ladle’s worth, stirring and adding more as each addition disappears into the rice. She doesn’t always use all the stock–usually just about 1 1/2 cups for 1/2 cup rice– but likes having two cups on hand just in case.
She then takes the rice off fire, tosses in great big handfuls of grated parmesan–or less, if that’s your taste. She serves it right away. A big bowl of it can be a main course, but she usually serves as a side dish with sauteed scallops, fish, chicken or pork. It’s a bit heavy as a side with beef.