Hi all, I hope everyone is hanging in there during all of this uncertainty. I’ve been trying to stay off my phone and focus instead on doing things that are positive and productive close to home. There’s a lot of cooking and baking going on and I wanted to share this gem of a recipe. It’s an amazing green rice from Bryant Terry’s new book, Vegetable Kingdom. If you’ve got some greens on hand, and some rice, you must, must, must make it. It really is *so* good. A blender of green juice made from kale, spinach, and a creamy stock is cooked with onions, garlic, green pepper, and long-grain rice. It all cooks together into an intensely green and fragrant pot of fluffy grains.
Green Rice: Give it a Try, Really!
Let me just also say, I know some of you are shy about cooking rice. Even if you think you’re no good at cooking it, push those thoughts aside and give this recipe a try. It’s worth a go. Because even if you don’t nail your rice perfectly, close enough is good enough here, and you can make adjustment based on your experience the next time around! Also, consider doubling the recipe while you’re at it, its a great way to up your greens consumption. I’m going to list the ways I’ve been using this green rice for leftovers below.
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 day-old rice in a skillet with extra garlic, a bit of chopped up omelette, a bit of tofu, maybe add a handful of broccoli?
- Onigiri: Shape the green rice into chubby triangles and pan-fry until crusted and golden. You can even tuck a bit of tofu or a few edamame into the center for added surprise.
- Green Burrito with Guacamole: Do a version of this quinoa burrito, but use this green rice in place of the quinoa.
- Green Rice Soup: Make a green version of this rice soup (I actually made this for dinner last night) - basically thin the rice out to desired consistency with stock or water, season, and go from there with toppings, etc.
- Green Rice Cakes: Whisk an egg or two into the rice (1 for each cup of rice), shape into patties and pan-fry into rice cakes.
- Whole Grain Green Rice: Do a version using brown basmati or brown jasmine rice. Up the liquid, and cooking time a bit based on the rice you're using, and package instructions.
More Rice Bowl Recipes
- A Simple Brown Rice Sushi Bowl
- Sesame Coconut Rice
- Instant Pot Brown Rice Bowl
- Super Orange Citrus Rice
- Rainbow Cauliflower Rice Bowl
- Kale Rice Bowl
- Herbed Rice Salad with Peanuts
Bryant Terry’s Amazing Green Rice
If you have the time, Bryant has you soak the rice grains over night covered with water plus 1 tablespoon vinegar. If you skip this step, it’s o.k. just increase your cooking time by a few minutes. Also, I bump up the amount of garlic in this rice because I love it. And substituted coconut milk because I had an open can, and coconut rice is luxe and delicious.
- 1 cup tightly packed spinach leaves, stems removed
- 1 cup tightly packed kale leaves, stems removed
- 1 1/2 cups vegetable stock or water
- 2 tablespoons full-fat coconut milk or cashew cream*
- 1 teaspoon kosher salt
- 1 cup long-grain white rice
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely diced yellow onions
- 1/2 cup diced green peppers
- 3 cloves garlic, peeled and minced
In a blender, combine the spinach, kale, stock or water, coconut milk, and salt, and puree until smooth. Set aside.
Drain the rice. Rinse it thoroughly and set aside.
In a medium saucepan over medium heat, warm the oil until shimmering. Add the onion and bell pepper and saute until soft, about five minutes. Add the garlic, and cook, stirring often, until fragrant, 2 to 3 minutes. Stir in the rice and cook for a minute or two, toasting a bit. Raise the heat to high, pour in the contents of the blender, and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid has evaporated, 15 to 20 minutes - perhaps a bit longer if you skipped the overnight soak.
Remove from the heat and set aside to steam for 10 minutes. Immediately before seeing, fluff the rice with a fork. I like to serve topped with some crunchy nuts or any of the other toppings suggested in the post.
*Puree 1 cup water with 1 cup of cashews that have been soaked for a couple of hours.
Adapted from Bryant Terry’s Vegetable Kingdom, Ten Speed Press 2020