Recipes
Green and Red Rice
Source: Bob Pastorio
Servings: Serves 6
Description:
A festive-looking and bold vegetarian accompaniment or bed for roasted or sautéed meats. Also good with other grilled vegetables.
- Ingredients:
- 2 1/2 cups water
- 1 teaspoon salt
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 1/2 cups coarsely chopped fresh arugula
- 1 1/2 cups radicchio cut into strips (julienned)
- 1/2 cup coarsely chopped basil
- 1 tablespoon chopped fresh Italian (flat-leaf) parsley
- 1/2 cup diced roasted red peppers, well drained
- freshly ground black pepper to taste
Instructions:
Bring the water and salt to a boil in a heavy saucepan. Add the rice, reduce the heat to low, cover and cook for about 20 minutes. While the rice is cooking, heat the oil and butter in a large skillet. Add the garlic, arugula and watercress. Cook over medium heat, tossing constantly, until the greens are slightly wilted, about two minutes. Add the cooked rice to the skillet along with the radicchio, parsley, peppers. Stir gently until thoroughly blended. Add black pepper to taste. Serve immediately.
Shenandoah Growers suggests:
Adding a handful of tiny shrimp at the very last minute makes the rice a good accompaniment for any seafood dishes. A generous sprinkle of Parmesan cheese brightens the flavors.