"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.
- 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
- 1Purée herbs and peppers in a blender with ½ cup (125ml) water.
- 2Heat 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.
Drink Suggestion: Citrusy dry riesling. Drink suggestion by Max Allen