Green Rice 1-2-3 This is the easiest and tastiest way I know of to eat dark leafy greens; it also dresses up your rice. 1 cup long-grain white rice 2 cups chicken stock 3 cups chopped greens (collard, mustard, turnip, or a mixture) 1 tablespoon butter 1 teaspoon salt, or less if using full-sodium chicken stock Black pepper to taste Grated Parmesan cheese (optional) or hot sauce (optional) Combine stock, butter and salt in a medium saucepan and bring to a boil. Stir in rice. Stir in greens a handful at a time and allow mixture to return to a boil. Cover, reduce heat and cook for 15-20 minutes or until rice is tender. Stir in a sprinkling of a vinegary hot sauce like Tabasco or Frank's Red Hot (my favorite); or, serve rice topped with Parmesan. Variation: you may use frozen green peas instead of greens, but wait until rice has cooked for 5 minutes before stirring them in. Allow mixture to return to a boil, then proceed with the rest of the recipe. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
