Arroz Verde

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Here is a recipe (untried) from the cookbook of the week.

Jo.

 

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Arroz Verde

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<RcpE name= " Arroz Verde " author= " Sarah Beattie " >

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<![CDATA[

* Exported from MasterCook *

 

Arroz Verde

 

Recipe By :Sarah Beattie

Serving Size : 5 Preparation Time :0:00

Categories : Accompaniment Herbs

Rice Savoury

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsps oil -- (2 x 15ml)

200 g rice -- (7 oz/1 cup)

2 garlic cloves -- crushed

1 bunch spring onions -- (scallions) chopped

1 serrano chillies -- (1-2) de-seeded and

1/2 tsp ground cumin -- (2.5 ml)

500 ml vegetable stock -- (18 fl oz/2 cups)

2 tbsps chopped flat parsley -- (2 x 15ml)

2 tbsps chopped coriander -- (2 x 15ml) (cilantro

100 g peas -- (3 1/2 oz/ 1/2 cup)

salt and pepper

 

Serves 4-6

Fry the rice for a couple of minutes.

 

Add the garlic, spring onions (scallions), chillies and cumin. Cook for

another couple of minutes then add the stock and the herbs.

 

Bring to the boil and simmer for 10 minutes. Add the peas. Cook for a

further 3 minutes, season and serve.

 

Cuisine:

" Mexican "

Source:

" 30 Minute Vegetarian Mexican Cookbook "

S(ISBN):

" 0-7225-3426-4 "

Copyright:

" © Sarah Beattie 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 284 Calories (kcal); 7g Total Fat; (23% calories from fat); 7g

Protein; 47g Carbohydrate; 1mg Cholesterol; 693mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Keeping the green theme, if you can find fresh tomatillos complete

with their husks, use them to decorate this one-dish meal. Otherwise an

extra sprinkle of coriander (cilantro) and some lime wedges will do.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 5 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Accompaniment

</CatT>

<CatT>

Herbs

</CatT>

<CatT>

Rice

</CatT>

<CatT>

Savoury

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " oil " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml)

</IPrp>

</IngR>

<IngR name= " rice " unit= " g " qty= " 200 " >

<IPrp>

(7 oz/1 cup)

</IPrp>

</IngR>

<IngR name= " garlic cloves " qty= " 2 " >

<IPrp>

crushed

</IPrp>

</IngR>

<IngR name= " spring onions " unit= " bunch " qty= " 1 " >

<IPrp>

(scallions) chopped - including the green sections

</IPrp>

</IngR>

<IngR name= " serrano chillies " qty= " 1 " >

<IPrp>

(1-2) de-seeded and chopped

</IPrp>

</IngR>

<IngR name= " ground cumin " unit= " tsp " qty= " 1/2 " >

<IPrp>

(2.5 ml)

</IPrp>

</IngR>

<IngR name= " vegetable stock " unit= " ml " qty= " 500 " >

<IPrp>

(18 fl oz/2 cups)

</IPrp>

</IngR>

<IngR name= " chopped flat parsley " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml)

</IPrp>

</IngR>

<IngR name= " chopped coriander " unit= " tbsps " qty= " 2 " >

<IPrp>

(2 x 15ml) (cilantro)

</IPrp>

</IngR>

<IngR name= " peas " unit= " g " qty= " 100 " >

<IPrp>

(3 1/2 oz/ 1/2 cup) fresh or frozen

</IPrp>

</IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

Serves 4-6 & #013; & #010;Fry the rice for a couple of minutes.

</DirT>

<DirT>

Add the garlic, spring onions (scallions), chillies and cumin. Cook for

another couple of minutes then add the stock and the herbs.

</DirT>

<DirT>

Bring to the boil and simmer for 10 minutes. Add the peas. Cook for a

further 3 minutes, season and serve.

</DirT>

</DirS>

<Natn>

Mexican

</Natn>

<Srce>

30 Minute Vegetarian Mexican Cookbook

</Srce>

<AltS label= " ISBN " source= " 0-7225-3426-4 " />

<CpyR>

© Sarah Beattie 1997

</CpyR>

<Note>

Keeping the green theme, if you can find fresh tomatillos complete with

their husks, use them to decorate this one-dish meal. Otherwise an extra

sprinkle of coriander (cilantro) and some lime wedges will do.

</Note>

</RcpE></mx2>

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