The littlest farmer requested Rice with Weeds tonight. Funny, but accurate, name for a dish we had earlier in the week! A few days ago the greens in this recipe really were weeds – lambsquarter and wild mustard. Tonight the greens were radish greens (including the radish roots.) Any type of hearty green can be used in these recipes.
There are two versions of this recipe. In the first, you cook rice (our favorite is basmati) and when it is partially cooked, stir in sliced onions and lots of chopped greens. Finish cooking. This can be served as a side dish or we also use it for a meal and serve it with plain yogurt and spicy indian pickle.
The second version is similar to fried rice. Here’s what we had tonight:
4 – 6 cups cooked rice
1 cup chopped garlic scapes
8 cups chopped greens
2 – 4 Tablespoons soy sauce
Scramble the eggs and set aside. Sauteing the garlic scapes in olive oil. Add the rice and soy sauce. Stir to warm the rice. Add the greens, stir, and cover. Light greens such as radish, lambsquarter, and baby chard will be ready in a few minutes. Tough greens, such as mature kale, need to cook longer. Once the greens are cooked, stir the eggs back into the mixture. Serve with spicy pickles, hot sauce, or peanut sauce.