I had Green Rice the first time at a small restaurant in New York that specialized in cooking with herbs and spices. It was delicious, and determined to make mine taste as good, I developed this recipe. I substitute half of the cilantro with spinach – which makes it good-for-you as well! Here’s the recipe so you can enjoy it, too.

Green Rice
1/2 Cup Tightly Packed Fresh Cilantro
1 Cup Tightly Packed Baby Spinach Leaves
1 1/4 Cups Light Chicken Broth or Veg Broth
1 1/4 Cups Skim Milk
1 Tsp Sea Salt
1 TB Olive Oil
3 TB Unsalted Butter
1 1/2 Cups Basmati or other Long Grained Rice
1/4 Cup Minced Onion
1 Garlic Clove, Grated
Step One
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend until combined.
Step Two
In a medium saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it turns golden about, 3 to 4 minutes.
Step Three
Add the onion and cook until wilted. And the garlic and cook and stir for a minute. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for about 20 minutes. Remove from the heat, stir gently and keep covered until ready to serve.

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