Recipe: Arroz Verde
This is probably one of the simplest recipes I know of. Sometimes I go down to St Albans market on a Saturday and pick up some Clams if they guys on the Fish Stalls have them. I go to another stall and pick up a big bunch of fresh parsley and make this dish for lunch. Simple and delicious.
Note: I find that the American cup is actually quite a good measure. 1/2 cup of Basmati Rice with 1 Cupfull of Water or Stock works perfectly and makes enough for 1 person. Scale up for more than one person accordingly. Same proportions.
Ingredients
12-16 Clams (Littleneck Clams are particularly good)
1/2 American Cupfull of Basmati Rice
1 American Cupfull of Chicken Stock or Water
A good pinch of Salt
A huge handful of finely chopped Parsley
Method
In a lidded saute pan place the Basmati Rice and the Water of Stock and the salt. Stir to get the Rice to sit in the water and not float on top. Leave the Rice to soak for 30-45 minutes. Put some heat under the pan and bring to the boil then turn down to as low as possible. Add the parsley and mix well. Put a lid on the pan and leave until the water has evaporated and the rice is just starting to stick to the bottom of the pan. Turn off the heat and throw in the clams and put the lid back on. Leave for 5-7 minutes or so until the clams and rice steam to perfection.
Note: I find that the American cup is actually quite a good measure. 1/2 cup of Basmati Rice with 1 Cupfull of Water or Stock works perfectly and makes enough for 1 person. Scale up for more than one person accordingly. Same proportions.
Ingredients
12-16 Clams (Littleneck Clams are particularly good)
1/2 American Cupfull of Basmati Rice
1 American Cupfull of Chicken Stock or Water
A good pinch of Salt
A huge handful of finely chopped Parsley
Method
In a lidded saute pan place the Basmati Rice and the Water of Stock and the salt. Stir to get the Rice to sit in the water and not float on top. Leave the Rice to soak for 30-45 minutes. Put some heat under the pan and bring to the boil then turn down to as low as possible. Add the parsley and mix well. Put a lid on the pan and leave until the water has evaporated and the rice is just starting to stick to the bottom of the pan. Turn off the heat and throw in the clams and put the lid back on. Leave for 5-7 minutes or so until the clams and rice steam to perfection.
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