1/4 cup chopped scallions, both white and green parts
1 tablespoon vegetable oil
In a large saucepan, bring water to boil over high heat.
Stir in rice and salt.
Cover and reduce heat to medium-low and simmer 20 minutes.
Remove from heat, let
stand, covered for 5 minutes or until water is completely absorbed. Fluff with a
fork. Leave rice, covered, and reserve.
Fill a large bowl with ice water and set aside.
Bring a large saucepan of water to a boil.
Add parsley, spinach, mustard greens, kale and scallions and blanch for
Strain, reserving 1/4 cup of the cooking liquid and place greens in ice
bath to stop the cooking process.
Strain greens and place them in a blender or food
processor. Process, using just enough of the reserved cooking liquid to puree the
greens. Place puree in a fine mesh strainer over a bowl and press, using a rubber
spatula to remove liquid, reserving 1/4 cup.
Heat a large skillet over medium heat.
Add oil, reserved liquid and greens. Stir
and immediately add the cooked rice. Cook for 2 to 3 minutes, stirring constantly
until the rice is heated through.
Taste and check the seasoning, adding salt if
Makes 12 servings.
Source: The New Low-Country Cooking - Marvin Woods