Green Rice

This week my share box had a little bit of everything. A few beets with their greens, a small zucchini, a small head of cabbage about the size of a grapefruit, green onions, and of course a mixed bouquet of herbs including cilantro, flat leaf parsley, garlic scapes, basil, dill, chives, and oregano. This rice dish is inspired by the flavors of Mexico and my desire to sneak vegetables into as many of my son’s favorite foods as possible (He loves rice.). This green rice makes an excellent side dish or can be used as a filling for other vegetables.

Ingredients

1 Cup basmati or other long grain rice (brown or white)

1 Tbsp olive or grape seed oil

½ to 1 Cup beet greens, swiss chard or other greens

1 to 2 Cups cabbage

2 or 3 green onions, all the white and some of the green parts

1-2 garlic scapes or 1-2 cloves garlic

2 to 3 Tbsp each of fresh cilantro and parsley

1 tsp ground cumin

½ tsp salt

ground black pepper to taste

1 tsp lime juice

1 Tbsp butter

Procedure

Cook the rice according to directions. Set aside.

Core and roughly chop the cabbage. Chop the other greens, onions, garlic and herbs just enough to fit into the food processor. Place the cabbage and the other chopped ingredients into the food processor and shred. You may need to do this in batches. Heat the oil in a large frying pan until it is hot, then add the shredded vegetable and herb mixture, salt, and cumin. Cook for about 10 minutes, stirring occasionally.

When the rice is cooked, add it to the vegetable and herb mixture. Stir to combine. Cook for another 5 minutes, then add the lime juice and butter. When the butter is incorporated, it’s ready to serve.

This recipe serves four generously. All the vegetables make the portions look large and add fiber, vitamins, and a fresh flavor to an otherwise bland grain.