I must admit, this has to be the most unorthodox and unscientific home remedy in history. Still, it works every time! Let’s pretend you’ve had a really stressful day…work is driving you crazy, the weather is not cooperating, you are feeling less than ideal. All you want to do is go home, put on your comfy sweatpants and curl under your blanket. I do it all the time…with the added bonus of having my kitty Diego snuggle with me. My favorite part of these days, however, is running home to make my mom’s perfect Riso e Prezzemolo – Rice and Parsley.
Parsley is a fun little spice, vegetable and herb. It is said that Apigenin, a chemical found in parsley, has anti-cancer properties, it fights bad breath when chewed and parsley seed extract can help lower blood pressure.
- 4 potatoes
- A handful of Italian Parsley, chopped and some for garnish
- 1 vegetable bouillon
- 2 cups of Arborio rice
- salt and pepper
- 1 tablespoon of grated Parmigiano Reggiano
- hint of extra virgin olive oil
Now the parsley. A fresh bunch is preferred, and the great flexibility of parsley is that it freezes beautifully. The amount of parsley in this dish is absolutely subjective. I love my rice to have tons of parsley, my husband, on the other hand, prefers it with a light sprinkle of fresh parsley. Once you have decided the right amount of this leafy green, finely cut it and set aside. This will be added to the boiling rice almost at the end.
Add the diced potato to a pot with hot water. Before the water and the potatoes are brought to a boil, add the bouillon.
After the bouillon is in the pot, stir it quickly so that it doesn’t stick to the bottom of the pot. Once the water boils, add the rice. I use a 1 cup per person, although that makes for quite a bit of rice. Arborio rice is perfect for risotto and works great for this dish as well. No need to rinse the rice before adding to the water.
Once the rice is added to the boiling water, turn down the heat and let it cook slowly for 10-15 minutes, or until tender. Do not overcook the rice, like I did multiple times, or you’ll have mushy rice and not broth.
Add salt and pepper to taste, stir it and add the parsley and serve it with grated Parmigiano Reggiano and a hint of extra virgin olive oil. It’s that easy. Not only will this dish make you feel so much better, but you’ll want to make it again and again. I usually make a big batch, store it and bring it with me to work the next day. It makes for a superb quick lunch.
I hope this recipe will help you with your stressful days. I’d love to hear what are your go-to recipes to relief stress. Personally, this dish represents everything I want when I am down. It also reminds me of my mom at the stove, making it for us in the pit of an icy winter in Milano.