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Green rice pilaf with coriander and onions

"The stems of coriander have as much flavour as - or more than - the leaves, so be sure to use both in this recipe," says Waters.

You'll need

½ cup each (tightly packed) coriander sprigs, and parsley leaves 1 each poblano and serrano peppers (optional; see note), stems, veins and seeds removed, roughly chopped 2 tbsp olive or vegetable oil 1 cup long-grain brown rice ½ onion, finely chopped 2 garlic cloves, chopped 500 ml (2 cups) light chicken stock or water


  • 01
  • Purée herbs and peppers in a blender with ½ cup (125ml) water.
  • 02
  • Heat oil in a heavy-based saucepan over medium-high heat, add rice and stir occasionally for 5 minutes. Add onion and garlic, and cook for another 5 minutes; the onions should be softened and the rice lightly toasted. Add herb and pepper purée along with stock, season to taste, bring to the boil, then reduce to a bare simmer. Cover with a lid and cook until all liquid has been absorbed (about 45 minutes). Leave covered for 5 minutes, then gently stir the rice and serve hot.

Note Poblano and serrano peppers are available from Monterey Mexican Foods. This recipe is from The Art of Simple Food II ($40, hbk) by Alice Waters, published by Clarkson Potter and reproduced with GT style changes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Citrusy dry riesling.

Featured in

Apr 2014

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