- 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)
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- 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
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