Green grass rice is a tasty acolyte for your next barbecue – Orange County Register

With the Memorial Day just at the corner of the street, my culinary thoughts turn to the grilled season. Informal rallies with the main excited dish on the barbecue are a source of pleasure from spring to summer.

As an accompaniment dish, tasty rice is often my choice. It can be prepared in advance and transferred to a dish in the microwave. If you are prepared for more than an hour in advance, cover and refrigerate after cooling. Then, just before serving, the microwave to heat it. Do.

Green rice with herbs

Yield: 6 to 8 portions

INGREDIENTS

2 teaspoons of fennel seeds

1 cup of chicken broth plus 1 1/4 cup of water

1/2 crowded Italian parsley

1/4 cup of packaged mint leaves

2 tablespoons of chopped chives

1/4 cup of coriander packed leaf

1 teaspoon of spicy sauce, see cook notes

1/4 cup plus 1 tablespoon of extra-virgin olive oil

3/4 cup of finely diced fresh fennel bulb

3/4 cup of red onion finely in dice

1/2 teaspoon of salt

1 1/2 cup of raw white basmati rice

1 tablespoon of butter

Cosher salt and freshly ground black pepper

Cook notes: The original recipe called to add 1 chili arbol crumbled during the vegetable pan. I prefer to use a teaspoon of Frank’s Redhot sauce in the cooking liquid in step 2. I love it because it adds a spark of acidity and (for me) to a spicy heat just to the right. If you use Sriracha “rooster sauce”, use 1/2 teaspoon.

INSTRUCTIONS

1. Gain toast fennel in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and become light golden brown. Cool. Growing in the mortar and the pestle, or place in a small plastic bag in style zipper and beat with a mallet or a bottom of a pot until the ground.

2. Port the chicken broth and the water to a boil in a medium saucepan. Turn off the fire.

3. Place the parsley, mint, chives and coriander in Blender. Add 1 cup of hot liquid and the herbs puree at medium speed (carefully hold the mixer cover with a boost). Add the remaining liquid and puree at high speed for about 2 minutes, stopping to wipe the sides and the lid if necessary. You should have a smooth and very green broth.

4. Rinse the pot and heat over high heat. Add the oil, fennel, onion, grilled ground fennel seeds and 1/2 teaspoon of salt; Cook over medium-high heat for about 5 minutes, stirring often, until the onion and fennel are translucent. Add rice, 1 teaspoon of salt and a pinch of pepper; Mix to coat and cook just until the rice begins to turn a very light brown. Add the herbs broth and boil. Reduce the heat to simmer. Add the butter. Cover and simmer for 15 to 20 minutes, or until the tender and liquid are absorbed. Turn off the heat and leave the rice covered for 5 minutes. Rice of the plush with fork. Taste and adjust the seasoning if necessary.

Source: Adapted from Chef Suzanne Goin and “The Aoc Cookbook” (Alfred A. Knopf, $ 35)

The award -winning food writer Cathy Thomas wrote three cooking books, including “50 best plants on the planet”. Follow her to cathythomascooks.com.