mexican, by jane milton

Serves: 8

I N G R E D I E N T S
1 cup (rounded) long grain white rice
3 1/2 cups canned tomatillos
1 large bunch cilantro
1 onion (white is best, yellow is OK), chopped
3 poblano chiles, or Anaheim chiles, seeded and chopped
3 garlic cloves
3 tablespoons olive oil
1 1/4 pounds lump crab meat
1 1/4 cups fish stock
1/4 cup dry white wine
salt
sliced scallions (green onions) for garnish


I N S T R U C T I O N S
Put the rice in a heatproof bowl, pour in boiling water to cover and let stand for 20 minutes.  Drain thoroughly.

Put the tomatillos in a food processor or blender and process until smooth.  Chop half the cilantro and add to the tomatillo puree with the onion, chiles and garlic.  Process again until smooth.

Heat the oil in a large saucepan.  Add the rice and fry over medium heat for 5 minutes, until all the oil has been absorbed.  Stir occasionally to prevent the rice form sticking

Stir in the tomatillos mixture with the crabmeat, stock and wine.  Cover and cook over low heat for about 20 minutes or until all the liquid has been absorbed.  Stir occasionally and add a little more liquid if the rice starts to stick to the pan.  Add salt as required, then spoon into a dish and garnish with the remaining cilantro and the sliced scallions.