Creamy Risotto-Style Brown Rice With Spring Greens & Asiago Recipe

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

Servings: persons

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

1
Bring a large pot of salted water to a boil. Add the greens and boil until they are just wilted, about 1 minute. Use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
2
Press greens to remove excess water, then transfer them to a board and chop roughly.
3
In a large skillet over medium-high heat, warm the olive oil. Add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
4
Stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. Stir in the cheese and season with salt and pepper, to taste.

757

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 12 ounces mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula (about ½ cups), 1 tablespoon extra virgin olive oil, 1 large bunch scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks), 1 teaspoon finely chopped fresh ginger, and more.

Yes, Creamy Risotto-Style Brown Rice With Spring Greens & 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.

Creamy Risotto-Style Brown Rice With Spring Greens & Asiago

How did you like this recipe?

Frequently Asked Questions