Rice Pilaf with Quelites

September 7, 2015

Rice Pilaf with Quelites

Philippe Waterinckx, Tucson CSA

1 bunch quelites, chopped
1 or more onions, chopped (this dish benefits from a lot of onions  – you can add up to 3 cups of chopped onions if you have them).
Optional: you can add other vegetables to the onions, such as chopped bell peppers or chiles, peas, thinly sliced carrots, etc.
1 garlic clove, minced
1 cup basmati rice, uncooked
2 cups vegetable or chicken stock
2 tablespoons olive oil
1 teaspoon ground pepper or chili flakes

Heat olive oil over medium heat in skillet. Add onions and garlic (and other chopped vegetables if using) and sauté until soft. Add rice, black pepper and stock. Bring back to a boil, reduce heat to low, cover and simmer for 10 minutes.
Turn off heat and let sit to steam, covered, for another 5 minutes.

Meanwhile, chop off and discard the bottom inch of the quelites (unless the stems are very tender, in which case you can leave them on). Roughly chop the quelites and fold them into the cooked rice. They will wilt instantly in the residual heat and steam. Let rest for another 5 minutes before serving.

 

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