Creamy Rice and Greens Casserole (B)

October 27, 2006 at 7:54 pm (B_minus (2 stars, okay), Cruciferous rich, Dark leafy greens, Grains, Mom’s recipes, Vegetable dishes)

This is a great comfort-food kind of recipe, inspired by my mom’s suggestion. Although the taste is very good, the presentation is a bit lacking. The amounts below are a first guess. I will measure more carefully next time I make this recipe.

  • 1 cup short grain brown rice, dry (about 3 cups cooked)
  • 2 tsp. olive oil
  • 2-3 Tbs. minced garlic
  • 1/2 tsp. red chili flakes
  • 2 bunches of chard or collards, washed but not shaken dry
  • 2 tsp. soy sauce
  • 3-4 Tbs. nutritional yeast
  • 2-4 Tbs. soy mayonnaise
  1. Cook the brown rice in 1.75 cups of water for 40 minutes. (See my recipe for brown rice if you don’t know how to do this.) Let stand covered for 10 minutes.
  2. Meanwhile, wash the greens well, and slice them into ribbons.
  3. Chop the garlic. Heat the oil in a 3-4 quart pan. When garlic turns a very light brown, add the chili flakes and greens and stir to get them all wilted. Cook them for about 4 minutes (for chard), or until they’re not too chewy.  You’ll need longer for the collards, maybe 8 minutes?  Add some water to the pan if they’re starting to stick. Add the soy sauce to deglaze the pan.
  4. When the rice is done, add it to the greens, along with the yeast and mayo. Stir to mix. Serve hot.

Rating: B

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South African Curried Kidney Beans

October 27, 2006 at 7:47 pm (Beans, B_minus (2 stars, okay), Derek's faves, Indian, Madhur Jaffrey)

This South African dish from a Gujarati cook is supposedly sweet and sour feast food. I didn’t detect much sweet or sour but the flavors were well-balanced and delicious. This dish is based on a recipe from the cookbook From Curries to Kabobs: Recipes from the Indian Spice Trail by Madhur Jaffrey. Read the rest of this entry »

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