Dandelion Green Gumbo with Good Thyme Rice Recipe

Name: Dandelion Green Gumbo with Good Thyme Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 cup white rice, such as Carolina brand; 6 cups chicken or vegetable stock; 4 to 5 sprigs fresh thyme; 2 tablespoons butter; 4 cloves garlic, finely chopped; 3 to 4 ribs celery from the heart, chopped with greens; 1 red bell pepper, chopped; 1 large yellow onion, chopped; Salt and pepper; 1 teaspoon sweet paprika, 1/3 palm full; 1 bay leaf, fresh or dried; 3 tablespoons all-purpose flour; 1 bottle pale beer; 3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level; 1 tablespoons Worcestershire sauce, eyeball it; 1 (15-ounce) can petite diced, crushed or stewed tomatoes; 4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped; 1/4 teaspoon grated nutmeg; 2 teaspoons lemon zest; 2 scallions, finely chopped

Servings: persons

4 tablespoons extra-virgin olive oil, divided
1 cup white rice, such as Carolina brand
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped

1
Heat a sauce pot over medium heat.
2
Add 2 tablespoons extra-virgin olive oil and rice.
3
Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil.
4
Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
5
Heat a soup pot over medium to medium high heat.
6
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot.
7
When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika.
8
Cook to soften veggies, 5 minutes.
9
Add bay leaf and flour and cook the flour another minute.
10
Stir in the beer and reduce the liquid by half, a minute or so.
11
Add hot sauce, Worcestershire and tomatoes.
12
Add 1 quart stock to the pot, stir in the greens and season with nutmeg.
13
Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter.
14
Adjust seasonings, to taste.
15
Uncover rice and add lemon zest and scallions.
16
Remove the thyme stems and fluff rice with a fork.
17
Remove bay from gumbo.
18
Scoop up gumbo and top with scoops of rice and serve.

1131

kcal

Calories

Fat

Carbs

124

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 21 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 1 cup white rice, such as Carolina brand, 6 cups chicken or vegetable stock, 4 to 5 sprigs fresh thyme, and more.

Yes, Dandelion Green Gumbo with Good Thyme Rice falls under the Meat & Poultry 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!

Dandelion Green Gumbo with Good Thyme Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions