What do you do when you have piles of greens that you have to use before they go bad? Why not cook them all up with a little bit of rice.
The end product tasted reminiscent of dolmas (stuffed grape leaves) but this was much less work. This dish goes great with homemade yogurt.
This is the amount and variety of green herbs that I used, because that’s what I had in the fridge, but you can definitely vary it.
Green Herb Rice
2 tbsp. olive oil
1 bunch kale
1 bunch Swiss chard
1 bunch parsley
½ bunch rocket/arugula
¼ bunch dill
½ C rice
1 C water or bone broth
½ tsp salt
½ tsp. turmeric
3 tbsp. lemon juice (or to taste)
1. Slice onions.
2. In a large pot, sauté the onions in olive oil, stirring occasionally.
3. While the onions are cooking, wash the Swiss chard. Separate the stems from the green leaves, and slice the stems, adding them to the pot.
4. Slice the leaves and add them to the pot as well. Keep stirring occasionally.
5. Remove the tough kale stems, slice the leaves and add them to the other ingredients.
6. Wash, cut and add all the rest of your green things.
7. Season with salt, turmeric, and lemon juice. Taste and adjust if needed.
8. Wash the rice well and add it to the pot along with a cup of water or broth. Bring to a boil on high heat and immediately reduce the heat when the liquid starts boiling. Cook covered.
9. Check after ten minutes. Greens can sometimes release a lot of liquid. If you see that the liquid has evaporated and the rice isn’t cooked yet, add a quarter cupof liquid. On the other hand, if it looks too liquid and mushy, cook without the lid to allow more water to evaporate.