Baaah. I’ve cooked so much of it in the last three days I can almost hear it. Lamb. A lot of lamb. Shoulder, ground, chops in various forms and shapes the thought of which makes my arms ache remembering what went into it all. A lot of work- always worth it, always exhausting.
The weather has been gloomy at best. Mid-June and not warmer than 55 degrees today. And yesterday. It rained the all day on and off, more on than off. But it is still summer and green is still the right color to wear on your plate considering that peas and fava beans are just now emerging from their shell. Literally.
And if I made you believe in the last two paragraphs that I was going to share (1) a lamb recipe or (2) a green sweet pea or fava bean recipe, or (3) a comforting cold weather recipe, let me correct that. It is all kind-of true.
I am sharing with you a Green Rice recipe, inspired by Suzanne Goin’s Sunday Suppers at Luques. It works great with lamb, although that is not what I served it with. It is green, beautiful bright green. And it is truly as comforting as it is refreshing. Rain or shine, lamb or chicken, this dish simply fits right in.
Green Rice, a Lucques-inspired recipe
Ingredients: 1 cup chicken stock; 1/2 cup packed flat leaf parsley leaves; 1/4 cup cilantro leaves; 1/4 cup packed mint leaves; 2 tablespoons minced chives; 1/4 cup olive oil; 3/4 cup diced fennel; 3/4 cup diced red onion; 1 1/2 cup basmati rice; 1 tablespoon unsalted butter; kosher salt and freshly ground black pepper.
Heat up the chicken stock with 1 cup and a quarter of water to a simmer. Turn off the heat.
Place your green leaves in a blender and blanch them by pouring a cup of the hot liquid over them. Puree on medium speed for a few seconds, then add the rest of the hot liquid and puree until very smooth.
Wipe the pot where you had the chicken stock clean. Place it over hot heat and add the olive oil. When hot, stir in the diced fennel and red onion and season generously with salt. Turn the heat down to medium and cook until translucent. This will take 5-6 minutes. Stir often. Don’t allow browning- add a tablespoon of water if needed.
Add the rice and season with salt again. Pour in the green broth and bring to a simmer. Put in the butter, cover, and cook the rice for 15-20 minutes until tender.
Let it rest covered for another 5 minutes after you turned the heat off. Fluff the rice with a fork.
Serve warm with lamb…or chicken as I did. And come back Wednesday. I have exciting news to share. Wednesday.
Photography by Jennifer Olson
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