|Leeks and Chiles in Green Rice|
3 Cups vegetable stock
3 - 5 chiles (depending on size)
1-2 TBS olive oil
1 1/2 cups white rice of your choice
4 medium leeks
1 bay leaf
1 Cup cilantro
1/2 cup parsley
4 oz queso fresco, cubed
1/2 cup sour cream
Char the chiles over a flame then, using tongs, drop them into a plastic bag to steam for about 15 minutes. Wearing rubber gloves to keep the hot pepper oils off your fingers, de-skin and seed the pepper then chop finely.
Chop the whites and some of the green parts of the leeks. Set aside.
Heat a dutch oven then add the oil and rice. Cook over medium high heat for approximately five minutes, stirring occasionally. Stir in the leeks, chiles, 1/2 teaspoon of salt, the bay leaf, and the vegetable stock. Cook for a few minutes then lower the heat to a simmer. Cover and simmer for 20 - 25 minutes depending on your rice.
In a food processor or blender puree the cilantro and parsley with a little bit of water or vegetable stock. You want it to be a bit thin but do not add more than 1 cup of water or it will get soupy.
When the rice is done stir in the puree and the cheese. Serve with a dollop of sour cream.
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