3 1/3 C. water
1 1/2 C. uncooked long-grain white rice
3/4 T/ salt
1/4 C. flat leaf parsley
1/4 lb. chopped fresh spinach leaves
1/4 lb. chopped fresh mustard greens
1/4 lb. chopped fresh kale
1/4 C. chopped scallions, both white and green parts
1 T. vegetable oil
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 1 minute. 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 purÃ©e the greens. Place purÃ©e 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
2-3 minutes, stirring constantly until the rice is heated through.
Taste and check the seasoning, adding salt if desired.
Makes 12 servings.