Hello everyone, I hope everyone stays in there during all this uncertainty. I tried to stay away from my phone and instead focus on doing things that are positive and productive near home. There is a lot of cooking and baking and I wanted to share this gem of a recipe. It is an amazing green rice from Bryant Terry's new book Vegetable Kingdom. If you have some green on hand and some rice, you must, must, must. It's really that good. A blender of green juice from kale, spinach and a creamy broth is cooked with onions, garlic, green pepper and long-grain rice. Everything cooks together to an intensely green and fragrant pot with fluffy grains.
Give it a try, really!
Let me just say that I know that some of you are shy about cooking rice. Even if you think you're not good at cooking it, put those thoughts aside and try this recipe. It's worth a try. Because even if you don't nail your rice perfectly, the closeness here is good enough, and next time you can make adjustments based on your experience! Also consider doubling the recipe while you're at it. This is a great way to increase your green usage. I will list below how I used this green rice for leftovers.
Green rice leftover ideas
There are so many (!) Things you can do with leftover green rice. Here are a few to consider.
Fried rice: Cook one-day rice in a pan with extra garlic, a little chopped omelet, a little tofu, maybe add a handful of broccoli?
Onigiri: Shape the green rice into chubby triangles and fry in the pan until it is crusty and golden brown. You can even put a little tofu or a couple of edamame in the middle for extra surprise.
Green burrito with guacamole: Make a version of this quinoa burrito, but use this green rice instead of the quinoa.
Green rice soup: Make a green version of this rice soup (I made it for dinner last night) – basically dilute the rice to the desired consistency with broth or water, season and leave with topping, etc.
Green rice cakes: Beat one or two eggs into the rice (1 for each cup of rice), shape into patties and fry into rice cakes.
Whole grain green rice: Make a version with brown basmati or brown jasmine rice. Increase the liquid and cooking time a little based on the rice you are using and the directions for the packaging.
It's all about the crisis here. Toasted nuts, crispy shallots, toasted nori, citrus zest, sesame, crumbled kale chips.
More ways to find Bryant! On Instagram, his page, on Twitter.