Among the dishes I prepared for my birthday was this green rice, which turned out to be even more delicious that I had imagined, and I had imagined it might be pretty good. I usually like stems, but they won’t work in this recipe, because the greens need to melt into the rice. These are the greens I had on hand, but I think an equal amount of almost any kind of greens would work brilliantly. It is especially good if you have at least some spinach, because of the special affinity between spinach and rice.
1 small bunch collard greens (about ½ pound)
1 bunch spinach (about ½ pound)
1 bunch radish greens (about ¼ pound)
2 cups sushi-type rice, or other rice
salt, about four tesapoons, possibly more
Prepare the vegetables: cut the onions into medium dice; wash the greens and remove the stems; cut the collards into 1/8 inch chiffonade, and chop the spinach and radish greens roughly. Heat oil in a deep heavy pot, and add the diced onions. Coo the onions for several minutes. When the onions have begun to soften add the collards. After another few minutes add the spinach and radish greens, rice, and salt. Stir and cook another minute and add three and a half cups of water. When the water boils, cover the pot and lower the heat. The rice should be done in about thirty minutes. Check a few times to give a little stir, and see if more water is needed. Taste for seasoning. If you happen to have some feta to serve on top or on the side it is even more wonderful.
Ulrike at Kuchenlatein will be rounding up other verdant creations at Weekend Herb Blogging.Food and Drink, Recipes, Cooking, Food, Vegetarian, vegetables, , whb, vegan, Weekend Herb Blogging, antioxidant-rich foods