Rain or Shine

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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  • Lori Lynn

    She is one of my favorite chefs and that is one of my favorite cookbooks. I'll try the green rice soon!

  • The Housewife

    I love the recipe for the green rice… such amazing color and I'm sure it must be so full of flavor.

  • islandeat

    Hi, Andra. I'm glad I found your blog via FoodBuzz. It's very engaging and witty. Fine work!

  • Andra

    Lori- I am a serious Chez Panisse groupie and became a Suzanne Goin groupie by association years ago. That book is so beautiful- uncomplicated yet refined- definitely one of my favorites as well.

    Housewife- full of flavor it is- just bursting with mint and parsley!

    Islandeat- thanks for stopping by! come back soon!

  • Magic of Spice

    Fantastic recipe…And love the photos, it's all just beautiful!

  • Food Lover

    yummy, sounds really delicious

    Follow me on twitter! http://twitter.com/Food_Lover_Blog

  • baking.serendipity

    This looks like a great chilly day meal. I'm living in Phoenix…wish we had weather like yours!

  • Spice Sherpa

    The green rice looks perfect for a cool summer day. With such fresh herbs too. Must admit your post makes me want to come back tomorrow and find out the news!

  • Gigabiting

    Unfortunately I am one of those people for whom cilantro tastes like soap. Otherwise, lovely meal.

  • Andra

    Magic of Spice- Jennifer does my photos and she is amazing- check out her site http://www.jenniferolson.com

    Baking.serendipity- even when I complain about our weather, I still wouldn't trade it for yours, but Phoenix is beautiful!

    Spice Sherpa- hope you came back for the news :)

    Gigabiting- sorry to hear about your cilantro aversion- I still think you should try again- I started out hating it and now I can't live without it, but either way, you can skip it here and substitute with more parsley, mint, or even basil.