Tired of eating the same old things, week after week, month after month? Here’s a recipe you’ll love so much you’ll be taking pics of it on your phone and sharing it with all your friends. (Hey, look what I made!) This recipe calls for a half cup of fresh cilantro which comes from the leaves of the coriander plant (aka Chinese Parsley). It’s an herb we love so much in the Louisiana melting pot we’re surprised they don’t spell it “cilantreaux.” If you’re a fan of goat cheese, don’t pass this one up.
Heat the oven to 400° F.
In a blender, combine the broth, 1 cup of tightly packed spinach, and the cilantro. Blend until mostly smooth.
In a large, ovenproof pot (like a Dutch oven), melt the butter. Add the minced onion and garlic and cook, stirring, until soft and translucent, 3 to 4 minutes.
Add the rice and salt and stir to coat the grains in butter.
Pour in the green broth and add Great Northerns and peas. Cover the pot and bake for exactly 17 minutes. If the liquid is not fully absorbed, send the pot back into the oven for 10 or 15 additional minutes.
Top with a poached egg, if you’d like.