Green rice, very nice.
Back in July, when the heat in New York could melt you, I walked around the city one afternoon thinking of green rice. In my overheated brain, it became a mantra:couldn't tell me nothing—only slick, herby carbs would stop me from sweating through my clothes.feel cooler, though it was probably at least partially a trick of the mind.
I can eat an entire bowl of plain, seasoned rice—and that is essentially all green rice is, rice that has been seasoned with herbs and chiles and oil and salt—and be completely satisfied . But green rice isseasoned that I think it's a shame not to top it with something. That something can be simple—a salt-and-peppered piece of fish, a coupleDon't stop until it looks like something Dorothy would have eaten in the Emerald City.. But right now, I'm piling on tomatoes, too.
I keep referring to green rice as a powerhouse of flavor, but it's not necessarily always that way. It's all in how you make it. I make a punchy green sauce (I guess I'm obsessed with
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