Green Rice with roasted green chiles and leeks
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What are you going to make with all those leeks? I had to ask. Most people dont buy armfuls of leeks. But my friends enthusiastic answergreen rice with chiles and leeksinspired me to go home and make this dish. When I want a little more complexity, I serve this with Mexican oregano, quartered limes, and sliced avocado. But plain is good, too, and leftovers make a terrific rice omelet. This is a filling weeknight sort of a dish, to which I might add a colorful vegetable for an appetizer, such as vinegared beets nested in their greens or a jicama, orange, and avocado salad. The chile can take away from the earthiness of Old World wines, but a New Zealand Sauvignon Blanc with grassy, herbaceous fruit can stand up to it.
ingredients
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serves: 4
3 cups vegetable stock (see step 1) or water
3 poblano chiles (or 4 or 5 Anaheim chiles)
1-2 tablespoons vegetable oil
1 1/2 cups short- or long-grain rice
6 medium leeks, white parts plus paler greens, chopped (about 3 cups)
sea salt
1 leaf bay
1 cup parsley leaves
1/2 cup cilantro leaves
1-2 ounces Jack cheese, Muenster, or queso fresco, cubed
1/2 cup sour cream, loosened and stirred with a fork
Servings Per Recipe: 4
Amount per Serving
Calories: 659
- Total Fat: 13.2 g
- Saturated Fat: 7.8 g
- Trans Fat: 0 g
- Cholesterol: 21.8 mg
- Sodium: 514.7 mg
- Total Carbs: 121.4 g
- Dietary Fiber: 10.3 g
- Sugars: 18 g
- Protein: 17.3 g
preparation
1. If you're making the stock, put the leek roots and 2 cups of the inner leek greens in a pot with 5 cups water, a grated carrot, a handful of parsley and cilantro stems, a pinch each of dried thyme and oregano, and 1/2 teaspoon salt. Bring to a boil and simmer, uncovered, for 25 minutes. Strain.
2. Char the chiles over a flame, then drop them into a plastic bag to steam for 15 minutes. Slip off the skins, pull out the seeds, and chop into 1/2-inch pieces.
3. Heat the oil in a Dutch oven. Add the rice and cook over medium-high heat for about 5 minutes, stirring occasionally. Add the leeks, chiles, 1 teaspoon salt, the bay leaf, and 3 cups stock or water. Give a stir, cook for a few minutes, then lower the heat. Cover and simmer for 20 minutes.
4. While the rice is cooking, puree the parsley and cilantro in a blender with 1 cup water or any extra stock. When the rice is done, stir the puree into it and add the cheese. Swirl in the sour cream just before serving for a pretty white and green effect.
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