Green Goddess Rice Claire Robinson Recipe 465 Recipes

BAKED SHROOM RICE

Steps:

• Preheat the oven to 350 degrees F.
• Over moderately-high heat in an ovenproof saucepan, melt the butter until the foam subsides. Add the mushrooms and saute until golden brown, 4 to 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the rice and stir constantly until the rice is coated and lightly toasted. Season with salt and pepper. Add the chicken stock and bring up to a boil. Cover with a tight fitting lid and cook on the middle rack in the oven until all the liquid is absorbed and the rice is tender, 17 to 20 minutes. Remove from the oven and let stand, covered, 5 minutes. Fluff with a fork before serving.
• BYOC: Want to get more whole grains in the kids? Try doing this with brown rice and add a little more chicken stock and a little more time.

GREEN GODDESS RICE - CLAIRE ROBINSON RECIPE - (4.6/5)

Steps:

• 1. Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. 2. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. 3. Remove from heat and let stand, covered, for 10 minutes. 4. Put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree. 5. Season generously with salt and pepper. 6. Add more water and puree until the mixture is the consistency of sour cream. 7. Fluff the rice with a fork and gently fold the green dressing into the warm rice. 8. Taste and add more salt and pepper, if necessary. 9. Serve immediately.

SHRIMP WITH GREEN GODDESS SAUCE

Steps:

• Bring a 6-quart pot of highly salted water to boil over high heat. Add the shrimp to the boiling water and simmer until they are cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to a bowl of ice water to stop the cooking. Once cooled, drain, pat dry and reserve.
• Puree the creme fraiche, tarragon, scallions, zest and lemon juice in food processor until smooth. Season with salt and pepper. Transfer to a bowl and serve with the reserved shrimp.
• BYOC: For a little extra depth of flavor, try adding an anchovy fillet to the puree... trust me, it's great!

GREEN TOMATO AND VIDALIA ONION GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Render bacon in a large skillet over medium heat. Transfer the cooked bacon to a paper towel lined plate. Add the bread crumbs to a small bowl. Remove 2 tablespoons of the bacon fat from the skillet and stir into the bread crumbs. Add the onion rounds to the skillet in batches and cook, without breaking the round slices apart, until there is some golden color, about 5 to 6 minutes per side.
• To assemble the gratin, overlap the green tomato slices in 1 row in a large baking dish, about 9 by 11 inches. Next, make a row slightly overlapping of the partially cooked onion rounds, being careful to keep the slices intact. Repeat steps until all tomatoes and onions are used. Season tomatoes and onions lightly with salt and heavily with pepper. Crumble the bacon over the vegetables; sprinkle the grated Cheddar over the top followed by the bread crumbs. Bake until the cheese is bubbly, about 30 to 45 minutes. If the top is getting too brown, loosely cover with foil.