Last weekend I made a special dinner for Handsome Greg’s birthday. The meal began with his favorite pepperoni-stuffed chicken, and ended, sadly, with a boxed yellow cake mix and canned chocolate frosting.
I’d planned to make individual Boston cream pies, and in my birthday dinner dream, I would emerge from the kitchen looking like Donna Reed, carrying rounds of moist, airy sponge cake, layered with silky pastry cream and topped with glossy chocolate ganache.
By noon on Saturday, I had to face the fact that my Donna Reed fantasy was not to be realized that day. I was already behind schedule on the cooking and cleaning, when my very first attempt at making pastry cream ended with a gloopy bowl of disaster Play Doh. D’oh!
Dessert was ruined. I called Mom, had a bit of a temper tantrum, and asked her to drop everything and run to the store for a can of chocolate frosting to top the back-up boxed cake mix in the pantry. And because my mom rules, she humored me and my ridiculous meltdown, and she saved dessert.
I really think this time (yes, THIS TIME) I have learned my lesson about trying new recipes on special occasions. The truth is, I hate testing recipes, because I don’t want to have to make the same recipe twice. I’m always eager to try new recipes, so going back to old ones, even to make corrections, seems a terrible bore.
But I can change. And I’m starting with this recipe for spicy herbed green rice. I made it last summer for Mom and Handsome Greg to accompany a pineapple braised pork roast, and it’s so good, and so cheap, and so simple, that I promise to make it, as is, again and again!
Or maybe next time I’ll change it up and add roasted poblano peppers…
Continue reading for the Green Rice recipe
- 1 tablespoon olive oil
- 3 green onions, sliced, white parts and green tops separated
- 1 jalapeno pepper, seeded and minced
- 1 cup uncooked long-grain rice
- Salt to taste
- ½ teaspoon white pepper
- 1 cup chicken broth
- ¾ cup water
- ¼ cup minced cilantro
- ¼ cup minced parsley
- Heat the olive oil in a sauce pan over medium heat. Sauté the white parts of the green onions with the jalapenos for 5 minutes; do not brown.
- Stir in the rice, salt, pepper, broth, and water; bring to a boil. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 20 minutes.
- Fluff with a fork and stir in cilantro, parsley and tops of green onions.