Arroz Verde with Spiced Mushrooms Recipe

Step 1

halve 1 lime; Squeeze juice into a blender. Add 2 medium jalapeños, stems removed, 5 cloves garlic, 2 cups (packed) cilantro leaves with tender stems, ½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt and ½ cup water and blend until smooth. Transfer 2 tbsp. Place cilantro puree in a small bowl; put aside.

step 2

Square 3 tbsp. cilantro puree in a medium bowl; Finely grate zest from 1 lime. halve the lime; Squeeze in juice. Mix ½ cup sour cream, 2 tbsp. mayonnaise and ½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher Salt. Cover with herb sauce and refrigerate until ready to serve.

step 3

In a medium bowl, add 1½ cups of jasmine or other long grain rice. Pour in cold water to cover and swirl vigorously with your hands; drain. Repeat the process until the water runs clear (3-5 more times).

step 4

Heat 2 tbsp. Heat vegetable oil in a large Dutch oven or other heavy saucepan over medium-high. Add rice and ½ tsp. ground cumin and cook, stirring, until rice is coated in oil, about 30 seconds. Add 1½ tsp. Diamond Crystal or ¾ tsp. Morton Kosher Salt, remaining mashed cilantro in blender, and 2¼ cups water; stir to combine. Bring to a boil. As soon as bubbles appear on the sides, reduce the heat to low and cover; Boil 15 minutes. remove the pot from the stove; Let the rice (still covered) rest for 15 minutes.

step 5

Meanwhile, heat 2 tbsp. Vegetable oil in a large skillet over medium-high. Add ¾ pound of mixed mushrooms (like oysters, shiitake, maitake, and/or crimini) shredded into various sizes and spread into a single layer. Fry until golden brown, about 3 minutes per side. Pour into a medium-sized bowl. Add 1 tbsp. Add vegetable oil to skillet and cook remaining ¾ lb of mixed mushrooms until almost golden, about 3 minutes per side.

step 6

Put all the mushrooms in the pan; Reduce heat to low. Push mushrooms aside and add remaining 1 tbsp. vegetable oil, then 1 tsp. Paprika, left 1 tsp. ground cumin and ½ tsp. Diamond Crystal or ¼ tsp. kosher Morton salt on the empty side of the pan; season with freshly ground pepper. Give the spices a quick stir to combine, then toss the mushrooms to brush with spice oil. Remove from stove.

step 7

Cut the remaining 1 lime into wedges. Mix gently reserved 2 tbsp. mashed cilantro in rice with a fork; fluffy rice. Place on a platter and garnish with mushrooms. Drizzle over some of the reserved herb sauce (if it has thickened, stir in 1 tablespoon of cold water to loosen it up) and garnish with coriander leaves with tender stems. Serve with lime wedges and remaining sauce.