In this unusual dish, aromatic basmati or jasmine rice is combined with an emerald green puree made with basil, cilantro, spinach, and mint. Winchester resident Kinzie Moore Gensler sent us this recipe, which she adapted from “Fusion Food Cookbook,” by Hugh Carpenter and Teri Sandison. Gensler writes, “I have been making this for over 15 years. Paired with salmon, this makes a bright cheery dish. The sauce alone is delicious on grilled fish or chicken. I make several batches and freeze in ice cube trays for later use.”
|1½||cups long-grain basmati or
|2||tablespoons canola oil|
|3||cloves garlic, chopped|
|1||piece (1 inch) fresh ginger,
grated (to make 1 tablespoon)
|2¼||cups chicken stock|
1. Place rice in a colander. Rinse it with cold water for about 1 minute until the rinse water is no longer cloudy. Drain thoroughly; set aside.
2. In a large saucepan over medium heat, heat the oil. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the rice and cook, stirring, for 3 minutes more.
3. Add the chicken stock and bring to a boil. Lower the heat, set the cover on askew, and simmer for 20 minutes or
until all of the liquid is absorbed.
Remove from the heat. Set the lid firmly on the pan and let steam for 10 minutes.
|1||cup firmly packed
|¼||cup fresh mint leaves|
|½||cup fresh cilantro leaves|
|12||fresh basil leaves|
|2||scallions, cut into 2-inch lengths|
|2||tablespoons sherry or
|2||tablespoons white vinegar|
|2||tablespoons dark sesame oil|
|1||tablespoon soy sauce|
|2||teaspoons hoisin sauce|
|½||teaspoon Asian chili sauce (sambal oelek)|
|Extra fresh mint, cilantro, and basil leaves (for garnish)|
1. In a blender, combine the spinach, mint, cilantro, basil, scallions, sherry or white wine, vinegar, sesame oil, soy and hoisin sauces, sugar, chili sauce, and salt. Puree until the mixture is smooth.
2. Fold the sauce into the rice with the whole mint, cilantro, and basil leaves. Adapted from Kinzie Moore Gensler and “Fusion Food Cookbook”