Rice Recipes
Five-Greens Rice
Yield: 12 servings
Ingredients
- 3 1/3 cups water
- 1 1/2 cups uncooked long-grain white rice
- 3/4 tablespoon salt
- 1/4 cup flat leaf parsley
- 1/4 pound chopped fresh spinach leaves
- 1/4 pound chopped fresh mustard greens
- 1/4 pound chopped fresh kale
- 1/4 cup chopped scallions, both white and green parts
- 1 tablespoon vegetable oil
- Salt (optional)
Instructions
- In a large saucepan, bring water to boil over high heat.
- Stir in rice and salt. Cover and reduce heat to medium low; 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 1 minute.
- 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 purée 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 desired.
Attribution
The New Low-Country Cooking - Marvin Woods