Prep 15 mins
Cook 360 hrs
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.
- 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
- 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.
- Press greens to remove excess water, then transfer them to a board and chop roughly.
- 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.
- 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.