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Five-Greens Rice


  • 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)


  1. In a large saucepan, bring water to boil over high heat.
  2. Stir in rice and salt. Cover and reduce heat to medium-low and simmer 20 minutes.
  3. Remove from heat, let stand, covered for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, covered, and reserve.
  4. Fill a large bowl with ice water and set aside.
  5. Bring a large saucepan of water to a boil.
  6. Add parsley, spinach, mustard greens, kale and scallions and blanch for 1 minute.
  7. Strain, reserving 1/4 cup of the cooking liquid and place greens in ice bath to stop the cooking process.
  8. 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.
  9. Heat a large skillet over medium heat.
  10. 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.
  11. Taste and check the seasoning, adding salt if desired.

Makes 12 servings.

Source: The New Low-Country Cooking - Marvin Woods

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