Creamy Risotto-Style Brown Rice With Spring Greens

Name: Creamy Risotto-Style Brown Rice With Spring Greens And Asiago
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sea salt or kosher salt; 12 ounces (about ½ cups) mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula; 1 tablespoon extra virgin olive oil; 1 large bunch scallions or ramps (wild leeks), trimmed and thinly sliced (about 1 1/2 cups); 1 teaspoon finely chopped peeled fresh ginger; 1 teaspoon finely chopped garlic; 3 1/2 cups cooked brown rice, preferably basmati (from 1 1/2 cups raw rice); 1 tablespoon unsalted butter; 2 ounces Asiago cheese, finely grated (about 1/2 cup), plus additional for serving; freshly ground black pepper

Servings: persons

sea salt or kosher salt
12 ounces (about ½ cups) mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula
1 tablespoon extra virgin olive oil
1 large bunch scallions or ramps (wild leeks), trimmed and thinly sliced (about 1 1/2 cups)
1 teaspoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
3 1/2 cups cooked brown rice, preferably basmati (from 1 1/2 cups raw rice)
1 tablespoon unsalted butter
2 ounces Asiago cheese, finely grated (about 1/2 cup), plus additional for serving
freshly ground black pepper

1
Bring a large pot of salted water to a boil.
2
Add the greens and cook until they are just wilted, about 1 minute.
3
Use a mesh skimmer or slotted spoon to transfer the greens to a colander and let cool slightly; reserve the cooking water.
4
Press the greens to remove excess water, then transfer them to a board and coarsely chop.
5
In a large skillet, heat the olive oil over medium-high heat.
6
Add the scallions or ramps with the ginger, garlic, and a pinch of salt and cook, stirring until softened, about 2 minutes.
7
Stir in the rice, chopped greens, butter and 1 1/2 cups of the reserved cooking water and cook, stirring, until the water is almost absorbed, 3 to 4 minutes.
8
Stir in the cheese and season with salt and pepper.
9
Serve, passing additional grated cheese at the table.

757

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: sea salt or kosher salt, 12 ounces (about ½ cups) mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula, 1 tablespoon extra virgin olive oil, 1 large bunch scallions or ramps (wild leeks), trimmed and thinly sliced (about 1 1/2 cups), and more.

Yes, Creamy Risotto-Style Brown Rice With Spring Greens And Asiago falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Risotto-Style Brown Rice With Spring Greens And Asiago

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions