Tamales And Rice With Herbs

Yesterday was Cinco De Mayo, so I decided to celebrate by going to the Davis Farmer's Market to buy one of my favorite things to eat in the whole world, a chili-cheese tamale from Pilar's Homemade Tamales. They make different types of tamales, but the chili-cheese usually sells out first.  Obviously, many people share my view that it's a standout.  I'm told that the owners wake up at 4 a.m. to start making the tamales from a trusted family recipe. Not a fiery tamale, it has a delightful tangy, creamy taste, with one of the best recipes for masa that I've ever tasted.   

When I got home I looked into my fridge and saw a large amount of herbs, left over from the different recipes I made this week. In particular, there was quite a bit of dill left from a massive bunch I bought at the grocery store. Despite using it in two other recipes, there was still a lot left.  And there were the other herbs I'd bought, resigned to their fate of becoming withered castoffs. Well, enough of that. I was determined to let them fulfill their culinary purpose by going into some sort of dish. And so, I made green rice full of  cilantro, dill, parsley and watercress. It was very, very good, and all the herbs were used up. 

I remembered a recipe for Green Rice in a Deborah Madison cookbook, The Savory Way, and changed that to suit my purposes.  I had a large bunch of watercress and I stripped off the leaves and chopped them. Any type of greens could be used--spinach, mustard greens, etc.   Then I chopped a bunch of scallions I discovered malingering in the crisper, along with large handfulls of cilantro, parsley, and dill.

Cooked with rice in stock, this was a very good dish, full of herby flavors. It had a silky texture and was quite comforting.  I think you could sprinkle cheese on top. Feta might be a nice choice.

Rice With Herbs

1 cup white rice (If you use brown rice, add the cilantro at the end, as long cooking destroys the flavor)
1 large bunch of watercress, leaves stripped from the stems and chopped
1/2 (heaping) cup finely chopped dill  (well, as "finely chopped" as you have time)
1/2 (heaping) cup finely chopped parsley
1/2 (heaping) cup finely chopped cilantro
1 large clove garlic, minced
1 bunch scallions, chopped, with some of the green part
1 tsp salt
ground pepper
2 Tablespoons olive oil
2 cups stock, vegetable or chicken

Heat the oil in a medium sized, heavy pan and add the garlic and saute for a minute, then add the herbs and scallions and cook for another minute or so. Then add the rice and saute, stirring until the rice turns from translucent to white. Add the stock, bring to a boil, then turn down the heat to low. Cook for 20 minutes, then turn off the flame and let the rice set for 10 minutes with the lid on.  Don't peek.  After the 10 minutes, lift the lid and fluff the rice with a fork. Serve with cheese sprinkled on top if you wish.

Comments

[Kalyn]

I used to work with a man whose wife would make tamales like this, and every once in a while he would bring us some. Just heavenly. The rice sounds great too.

[Claudia]

YUM! That looks fabulous. We make tamales often and serve with a green rice similar you to yours!

[Callipygia]

the green rice looks delish Sher and the tamales- sigh...

[Lisa]

Oh man that looks wonderful!! I heart Mexican food with a burning searing passion.. your tamales look perfect and that rice is gorgeous!

[Anh]

Sher, this looks perfect! I know I can go for at least 2 portions *wink*

[Christine]

This looks so great, Sher! I've started adding a combination of brown and wild rice to my diet and the addition of lots of herbs sound delightful. Thanks!

[Kristen]

I love all these great Cinco de Mayo recipes. These look great.

[sandeepa]

Never tried a Tamale before should give it a try maybe.
Rice with all those herbs is sure yumm

[Susan from Food "Blogga"]

Mmm, I just love spinach with raisins and pinenuts. Yours looks so fresh and delicious. And I smiled in agreement about the shrinking. I typically buy an enormous head of it at the farmers' market each it and am lucky if I get two meals out of it once it's cooked. ;)

[Lisa]

Looks delicioso! I want a tamale, now. And the rice. Yum.

Tomorrow or the next day I'll post about my belated Cinco de Mayo thing, and I'm linking to your refried beans post, fyi.

[Tanna]

That sounds like a wonderful green thumb with rice! Beautiful and looks and sounds really tasty!

[sher]

Kalyn,

I keep planning on making a pile of tamales and freezing them--but I never do.

Claudia,

Oh how wonderful!!! I really admire anyone who makes tamales. I think there is a lot of love wrapped up in them.

Callipygia,

Thank you--I could go for some green rice right now! :)

Lisa,

Yes, I heart Mexican food with a hot burning passion too!

Anh,

I've set aside 2 portions for you!

Christine,

I love brown rice and wild rice together. I really like the Lundberg brown rice that they grow near here. It's fabulous.

Kristen,

I look forward the Cinco De Mayo because of the recipes--and the fun!

Sandeepa,

I think you would like a tamale very much. Hope you find a good one! :)

Susan,

Yes, I never get as big a bowl of it as I want! I like leftovers-but I could also just sit and eat a big bowl of it for my meal!

Lisa,

Great! I know you will have prepared a fabulous meal!

Tanna,

Thank you! The rice was very gardeny! :)

[Sushma]

The tamale recipe looks delicious and the rice with herb is deinitely gonna be flavour-full

[Jenn]

I've never had a tamale.