A great way to use up leftover rice or other grain. The variations and additions to this recipe are almost limitless. Carrots, beets, turnips edamame, sweet peppers, hot peppers, and summer squash are just a few of the vegetables that come to mind. All greens, even lettuce, will work wonderfully. Just be aware of the different cooking times for vegetables–allow longer cooking vegetables the time they need. Scramble in an egg or two, or top with poached or fried egg(s). Toss in any kind of cooked protein. Different seasonings, from curry powder to herbes de Provence. This recipe can be a side or a main course; breakfast, lunch, dinner, or anytime snack. Never let it be said that you don’t know what to do with all the veggies in your share…
6 or so c thinly sliced or chopped greens
2 T vegetable oil
1 – 2 cloves garlic, minced
3 c or so cooked brown rice or other cooked grain
1 T soy sauce or 1 t salt, or to taste
(fresh) ground black pepper, to taste
1. Steam, if necessary, or not, sliced or chopped greens until just tender. Kale, collards, and other brassicas are candidates here, though you might want them to be barely wilted, and forgo this step.
2. Heat oil in an appropriately sized skillet over medium-low heat. Add garlic and cook until just fragrant, a minute or two. Add vegetables, if using, but not the greens, here, and cook to desired degree of tenderness. Add the (steamed) greens. Cook for a couple of minutes. Add the rice and any cooked protein as well as any seasoning(s). Stir to combine and cook for a few minutes longer, until heated through.