Recipe: Five-Greens Rice (blender or food processor)

FIVE-GREENS RICE

"This is a great side dish with meat, fish or poultry."

3 1/3 cups water
1 1/2 cups uncooked long-grain white rice
3/4 tablespoon salt
1/4 cup flat parsley leaves
1/4 pound chopped fresh spinach leaves
1/4 pound chopped fresh mustard green leaves
1/4 pound chopped fresh kale leaves
1/4 cup chopped scallions, including tender green tops
1 tablespoon vegetable, corn or olive oil
Salt (optional)

In large saucepan, bring water to boil over high heat. Stir in rice and salt. Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat. Let stand, covered, for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish.

Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale, and scallions, and blanch for one minute. Strain. Place greens in an ice bath or under cold running water to stop cooking process.

Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tablespoon of the liquid.

Heat a large skillet over medium heat. Add oil, reserved tablespoon of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2-3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed.

Servings: 8
Source: The New Low-Country Cooking by chef Marvin Woods