Creamy Risotto-Style Brown Rice With Spring Greens & Asiago |
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Prep Time: 15 Minutes Cook Time: 21600 Minutes |
Ready In: 21615 Minutes Servings: 6 |
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This is a fabulous, flavourful, and healthy recipe from the cookbook, The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between , by Peter Berley. Ingredients:
12 ounces mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula (about 12 cups) |
1 tablespoon extra virgin olive oil |
1 large bunch scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks) |
1 teaspoon finely chopped fresh ginger |
1 teaspoon finely chopped garlic |
sea salt or kosher salt, to taste |
3 1/2 cups cooked brown rice, preferably basmati, from 1 1/2 cups raw rice |
1 tablespoon unsalted butter |
2 ounces finely grated asiago cheese, plus additional for serving (about 1/2 cup) |
fresh ground black pepper, to taste |
Directions:
1. Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
2. Press greens to remove excess water, then transfer them to a board and chop roughly.
3. In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
4. Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.
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