Homemade Rice-O-Roni with Greens

Wash and chiffonade greens

before starting the rice & pasta.  Set aside.  This dish can handle 8 cups of greens if you wish.

If the greens are tender they only need the slightest saute or steam before folding into the finished rice-o-roni.  If they are more mature greens, grown later in the season, consider braising them ahead of time.

Saute in a skillet that has a lid to finish the dish.

Melt:

• 2 Tbs butter
• 2 Tb olive oil

Add:

•  2 cups brown basmati rice
• 1 cup orzo pasta or spaghetti broken into small pieces
•  ¾ cup chopped walnuts …or nut or seed of your choice, to bump up the protein

Gently saute this mixture until the pasta looks a bit brown. Don’t go too far or you’ll burn it.

Add:

•  1 large onion minced

Continue to gently saute for another 3-4 minutes until the onion smells sweet.

Add:

• 6 cups of stock

NOTE: if you’re using homemade stock, add 1 tsp. of salt at this point, though it depends on how salty your stock is.

• If you’re in a pinch try using something like the "Better than Bouillon".  Add 2 tsp and taste once it has dissolved. 

Note from Terrie:  I’m giving up on boxed stock.  No matter how expensive and organically sourced, they taste metallic to me.

Bring to a boil and turn down to simmer (180 degrees).  COVER the skillet and cook.

Brown basmati rice takes about 35 min, covered. 

Taste once it’s finished to see if it needs more salt.

Stir in the steamed or sauteed greens.

Serve.

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