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Categories:
water celery carrot tops flat leaf cilantro stems salt black peppercorns oregano thyme rice chiles vegetable oil long grain rice salt bay leaf parsley cilantro shredded Monterey Jack cheese
Viewed: 103 - Published at: 2 years agoIngredients
- Stock:
- 6 cups water
- 1 cup thinly sliced celery
- 1 cup thinly sliced carrot
- 1/2 cup thinly sliced leek tops
- 1/2 cup coarsely chopped flat-leaf parsley stems
- 1/2 cup coarsely chopped cilantro stems
- 1/2 teaspoon sea salt
- 3 black peppercorns
- 1 fresh oregano sprig
- 1 fresh thyme sprig
- Rice:
- 2 poblano chiles
- 1 tablespoon vegetable oil
- 2 cups thinly sliced leek (about 3 large)
- 1 1/2 cups uncooked long-grain rice
- 3/4 teaspoon sea salt
- 1 bay leaf
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
Method
- To prepare stock, combine first 10 ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer 25 minutes. Strain through a cheesecloth-lined colander into a bowl, and discard solids. Set aside 3 cups stock; reserve any remaining stock for another use.
- Preheat broiler.
- To prepare rice, place poblano chiles on a foil-lined baking sheet; broil 8 minutes or until blackened and charred, turning after 4 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard the skins. Cut a lengthwise slit in each chile; discard seeds and stems. Set chiles aside.
- Heat oil in saucepan over medium-high heat. Add 2 cups leek and rice; saute 5 minutes. Add 2 3/4 cups stock, 3/4 teaspoon salt, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; discard bay leaf. Fluff rice with a fork.
- Combine 1/4 cup stock, roasted poblano chiles, parsley leaves, and cilantro leaves in a blender or food processor; process until smooth. Gently fold chile mixture into the rice. Sprinkle with Monterey Jack cheese.
