Servings: six to eight.
Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.
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Easy to make and absolutely delicious. Took suggestion and used coconut milk. Perfect! It is a new family favorite.
I had Arroz Verde at a restaurant in NYC and loved it so much I set out to find the recipe. Fine Cooking's recipe is a winner. I first made it with 2% milk but the second time substituted coconut milk which made the rice even more delicious. Easy and quick!
Easy to make and very tasty. Perfect to accompany chicken, fish, or beef; or as part of a vegetarian meal.
I've made this recipe dozens of times for company. I pull this recipe out for maximum guest intimidation. It's fabulous and makes me look like I know my way around the kitchen. The only downside is that it really can't (shouldn't) be made in advance. And washing the blender is a bit annoying but here's a tip: fill it with some water and dish soap and run it again-- cleans like a charm. Also be warned (I didn't know this) that there is a rather large contingent of people who hate cilantro. Who knew?
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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