Well hello there! I am alive. I am very alive. Don’t be sad for my demise or absence…everything’s rocking at this side of the tropical hemisphere!
It’s just that broomstick days are way too many and time is way too less and a girl like me needs to squeeze some all-night Friday night home party scenes with the set of friends I have been hanging around for eternity or else i feel pukish, after doing 50 hours of digital content, you see. Or get out with the man and sit on a green hill in the outskirts of the city and gulp down red wine and huddle inside an umbrella when that sudden splash of torrential rain decides to bum our plan. Wet till the undies we smile and drink inside that big-a** umbrella and wonder why people go to pubs! I’m telling you all man- I am having a ball of a time. Hence I don’t blog anymore.
However, this green rice recipe must be talked about.
I generally do not talk about vegetarian food much. It’s true. I am a hardcore non-vegetarian who would eat anything that has flesh and blood (You, be aware too). So when I turned down a yummy veg food, my colleague and friend, Miss fashion-savvy Dishpa Gala expressed her disappointment in me for doing so. She asked: “Tu kabhi veg nahi khati hain kya?”
Haha, which means do you ever eat vegetables?
Well, Dishpa yes I do, when there is no chicken or fish at home 😛 Here’s the proof. And it tastes awesome too! Best part is- its quick fix! The recipe is taken from a Mexican cook book: the original recipe is of a green rice salad on which I have put my own little spin.
GREEN RICE RECIPE:
3 cups cooked rice
1 – 9 oz package fresh spinach
1 small bunch fresh cilantro
Juice of one lime
3 tablespoons olive oil
1 medium onion, diced
3 cloves of garlic, chopped
1 jalapeno, diced very fine (optional)
Take fresh spinach, in batches, and pulse in food processor until finely chopped. Add cilantro to food processor and pulse until finely chopped.
In a wok, add a teaspoon of olive oil/ vegetable oil and add onion and garlic. Fry till fragrant.
Once the onions have lost colors, add the cilantro and spinach mixture. Accok for about a minute or two.
Add cooked riced, lime juice, remaining olive oil and jalapeno if using. Toss to combine. Serve hot with salsa.