BORDER SOUTH ROASTED SALSA VERDE GREEN RICE
This is a nice summer companion with BBQ or grilled meats that is a fresh diversion from Mexican style rice. Easily homemade salsa verde and avocados provide a subtle wardrobe change for the white rice steeped in pineapple juice and make a welcome, if occasional, addition to your closet of recipes.
1 ½ cup Delta Belle or Missimati Bayou Bouquet Fragrant White Rice
6 ounces pineapple juice
2 cups water
1 tbsp oil
4 tomatillos, husked
1 tsp garlic, minced
1 small jalapeño, seeded
1 medium yellow sweet onion, quartered
1 avocado, peeled, seeded, mashed
¾ cup cilantro, packed, medium chopped
1 tsp cumin
1 tsp allspice
Juice of 1 large lime
1 tsp sugar, granulated
½ tsp salt
Limes cut up for garnish squeeze
1) Preheat oven to 400 degrees Fahrenheit
2) In medium saucepan, bring water, pineapple juice, and oil to boil. Add rice, stir, cover, and reduce to simmer for 18 minutes.
Remove lid, stir. Cooking with fruit juice can be tenuous due to inherent sugar contents, so a small amount of liquid may remain. If rice is finished cooking,
the liquid may be dumped or one may simply simmer more uncovered to evaporate liquid. Set aside.
3) Lightly oil a baking sheet, and oil the onion, tomatillos, and jalapeño. Roast for 20 minutes.
4) Place the roasted foods and the avocado, garlic, cilantro, cumin, allspice, lime juice, sugar, and salt in a food processor and chop until relatively smooth.
5) Place rice in mixing bowl and make sure it is broken apart fairly well (may be sticky due to pineapple juice). Add the contents of the food processor, and blend thoroughly with a
large spoon or spatula
6) Can serve fresh or chilled. Upon plating, garnish with juice of fresh squeezed lime. A treat!