Braising Greens And Rice Pilaf

November 19, 2006

Braising Greens And Rice Pilaf

From Philippe, Tucson CSA

1 bunch of braising greens (or any greens), sliced in ribbons
1 medium onion, sliced in rings
2 cloves of garlic, crushed
2 tablespoons oil
1 two-ounce can anchovies (optional)
1 stalk lemon grass (optional), cut in 1 inch segments
1/4 cup grated Parmesan cheese
1 cup rice
salt and pepper to taste

Sauté the rice in 1 tablespoon of oil until it begins to puff. Add 2 cups of water, a pinch of salt and a dash of black pepper.
Cover and simmer for 15-20 minutes, or until water has evaporated.
Sauté the onion rings, garlic, lemon grass and anchovies in the other tablespoon of oil for 5 minutes or until onions are tender.
Add greens and stir gently for another 5-10 minutes until greens are soft but still vivid green.
Salt and pepper to taste.
Serve on a bed of rice and sprinkle with grated parmesan.

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