Saturday, May 2, 2009

Green, White and Red

I can't eat pasta every day, so, in the last three days i am eating colors, green leaves and ripe red fruits, making sauce with tomatoes and dessert with papaya.
For the white the best choice is basmati.

Here is my recipe for a green rice.

  • Fenugreek leaves 1 cup (100 grams) [rocket/rucola would also fit well here]
  • Spinach 1 cup (100 grams)
  • Rice 1/2 cup (about 90 grams)
  • 1 cup small cubes of Cheddar cheese (about 100 grams) [or any melting cheese but no mozzarella]
  • 1 onion
  • 1 or 2 garlic cloves
  • Extra virgin olive oil - 3 spoons
  1. Mince onion and/or garlic and saute in olive oil till soft.
  2. Add the greens roughly chopped and stir fry.
  3. Boil the rice and lightly toss with the greens, do not mix completely [for the aesthetic factor].
  4. Add the cheddar cubes inserting them into the rice evenly, and let them melt without stirring. When they are almost completely melted and the rice at the bottom is nicely roasted, stir once again lightly and serve.

Down here is the red rice with tomato sauce made with Italian tomato puree and fresh Indian tomatoes charred, peeled, seed removed and cut in stripes. For a variation the rice can also be topped with labneh  smashed with extra virgin olive oil and freshly ground pepper.

The Indian tomatoes are never really ripe and not proper for making sauce but recently i found canned Italian tomatoes here and the problem is solved. Still sometimes i really want to feel the taste of fresh tomato.
Holding the tomatoes on the gas fire [ i use the kitchen scissors] until charred, just few seconds, it is very easy to remove the thin peel.


  1. Thank you so much for posting in English. My Spanish is passable, and Abdel could translate French or Arabic for me, but my only friend who speaks Italian (other than you) is quite far away.

    I do use basmati rice, but prefer the wild rice mix myself. We like the slight crunch of the wild grains, and how healthy it is.

    Now I just have to figure out where I can get fenugreek leaves. I have ground and seeds, but the seeds aren't plantable I don't think.

  2. Liz, welcome to my food blog!
    Maybe i am going to write in English more often. What i am doing here is not giving recipes, but ideas on what is possible to do with whatever is available.
    So, it doesn't matter if you have fenugreek [BTW in Italy many years ago i used to grow sprouts with the seeds], i think any green leaves can be used the same way.
    Well not really any but collard and chicory, or even rocket, the harder leaves you don't eat raw. Which kind of greens do you have there? Radishes greens are usually thrown away [at least in Italy] but they are eatable and i think they would match here instead of fenugreek. Of course the taste will be different but what i want to point again is that if you are creative you can make almost anything and it is going to taste good. I remember in your old blog you were sharing recipes and making some creative stuff, right? Now, do not deep fry anything in the nude, but shallow fry is allowed if you are careful, i never got any big scar only some little burn :))



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