garlic & herb "green" rice

after dining at Suzanne Goin's new restaurant, Tavern, jDub told me her favorite thing of the whole meal was the "green rice". when she also told me that the recipe was in Suzanne's book, Sunday Suppers at Lucques, i knew i had to try it.

i made the rice my own with a couple of changes. i didn't use fennel or fennel seeds and i added garlic. because i looove garlic. nonetheless, the rice turned out perfect and herb-a-liciously delicous! i'm not a huge mint fan and was weary of using it, but am glad i did. it doesn't overpower but adds to the combination of flavors. next time you need a side dish to accompany your meal, you must try this rice!

mise en place

garlic & herb "green" rice
inspired by the Green Rice recipe from Sunday Suppers at Lucques
serves 4 (generously) - 6
1 cup chicken stock
1/2 cup packed flat leaf parsley leaves
1/4 cup packed cilantro leaves
1/4 cup mint
2 tablespoons minced chives
1/4 cup extra virgin olive oil
1 small onion, finely chopped
5 garlic cloves, minced
1 teaspoon sea or kosher salt
freshly cracked black pepper
1 1/2 cups basmati rice
1 tablespoon butter, unsalted

add 1 1/4 cups water to the chicken stock and bring to a boil and then turn off the heat.

place the parsley, cilantro, mint and chives in a blender. add 1 cup of the hot stock and purée. pour in the rest of the stock and purée on high until you have a very smooth and beautifully emerald green broth. about 2 minutes.


in a medium-large pot, heat the olive oil. add the onions and 1/2 teaspoon salt. cook over medium-high heat, stirring often, until the onions are soft and translucent. add the rice, 1/2 teaspoon salt and a pinch of pepper. stir well to coat the rice with the oil and onions. sautee the rice until it just starts to turn lightly golden brown. add the herb broth and another 1/2 teaspoon salt.

bring it to a boil, then reduce the heat to low. add the butter, mix it in then cover the pot and cook the rice for 15-20 mins, until tender. it's ok to lift the cover and check! turn off the heat and leave the rice covered for 5-10 mins. fluff the rice w/ a fork, taste for seasoning and serve!

bon appétit~!

fish w/ parsley lemon sauce

do you ever buy parsley for a recipe only to use less than 1/4 of the bunch? don't let that bunch of parsley wilt away and go to waste in your fridge! make this sauce to serve with your favorite fish! it's simple, it's fresh, it's delightful, it's delicious! it's also oh-so-EASY. i promise.

i used tilapia which is great because it's relatively inexpensive, not fishy, soft and flaky yet strong enough that it doesn't fall apart in your skillet. i've also made this w/ salmon and it goes well together too.

mise en place

fish w/ lemon parsley sauce
serves 4-6
6-8 filets of tilapia (mine were small - medium)
1 tablespoon olive oil
1 tablespoon butter
fleur de sel & freshly cracked pepper
lemon parsley sauce - recipe below

lightly season fish filets with fleur de sel and pepper.

in a large skillet, heat the olive and butter. when the butter melts and starts to foam, add the fish. cook each side until nicely golden brown. approx. 3-4 mins per side.

serve with parsley lemon sauce (recipe below).


parlsey lemon sauce
zest of one lemon, preferably meyer, grated
juice of one lemon, preferably meyer
1/2 cup packed parsley leaves
3 cloves garlic, smashed
1/2 teaspoon fleur de sel
couple dashes of freshly cracked pepper
1/2 cup extra virgin olive oil

put the first 6 ingredients in a blender and blend just until almost smooth. add the olive oil in 3 batches, pulsing a little in between each batch. you can of course use a food processor and drizzle in the evoo while blending.

bon appétit~!