green ricePosted: August 23, 2013
Where would we be without the color green?
When I close my eyes thinking of “green” transports me to St. Patrick’s Day, when Mom would celebrate her little Saint, summer days I spent mowing yards, the homemade green taffy Mom and I made with Bristol and Chris and Christmastime when I loved to pinch the branches of our tree and smell the evergreen scent.
This dish receives its flecks of green from freshly chopped green pepper and parsley. There’s a labor of love involved in making this green rice recipe but it was worth it – I loved the crunch of the green pepper and hope you do too!
1 cup | rice
2 teaspoons | salt
2 ½ cups | boiling water
4 eggs | separated
1 | green pepper, finely chopped
1 | small onion, finely chopped
½ cup | parsley, minced
5 tablespoons | parmesan cheese, grated
1 teaspoon | paprika
1 cup | heavy cream, whipped
ii. what to do
1. Add rice and 1 teaspoon of the salt to boiling water. Cover. Cook over low heat until rice is tender and all the water is absorbed, about 20-25 minutes.
2. Beat egg yolks. Combine the yolks with the green pepper, onion, parsley, grated cheese and the remaining 1 teaspoon salt and paprika.
3. Blend mixture with the cooked rice then fold in the whipped cream.
4. Beat the egg whites until foamy. Fold into the rice mixture.
5. Turn the rice into a greased 2-quart casserole. Place the casserole in a pan of hot water. Bake at 350°F until set, about 50-60 minutes.
Yield: 6-8 portions