RECIPES AND MORE FROM AN URBAN KITCHEN

Wednesday, May 11, 2011

Green Rice


I've never been a big proponent of brown rice. It's kind of like bread. Why eat whole wheat when white tastes so much better? I especially could not wrap my head around how brown rice could possibly work in a fried rice dish. To me, it just didn't have that sticky starchiness that seems so essential to a good fried rice. Well, once again, good old Gwyneth Paltrow proves me wrong. She places this recipe under the Side Dishes section of her cookbook, but I've made it for a dinner several times over the last couple of weeks, and it works really well when you're only cooking for one. It's incredibly healthy, and most importantly, it's absolutely delicious. The nuttiness of the brown rice is perfect here--I can't even imagine it with white. Paltrow says even her kids gobble it up, calling it "green rice." So cute. 

Make sure you buy an excellent soy sauce for this--it'll make a difference. xo

Fried Rice with Kale & Scallions
From My Father's Daughter, by Gwyneth Paltrow
Ingredients:
1/2 pound kale, stems discarded
1 1/2 tablespoons vegetable oil
2 cloves garlic, peeled and very finely minced
3 large scallions, cut into 1/8-inch diagonal slices
2 1/2 cups cooked brown rice
1 tablespoon plus 1 teaspoon soy sauce

Directions:
Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat. Add the garlic and cook, stirring, for 2 minutes, being careful not to brown the garlic. Raise the heat to medium and add the steamed kale and scallions. Cook for 2 minutes and then add the rice and cook for another 2 minutes, stirring. Add the soy sauce and cook for 30 seconds more. Serve hot.

5 comments:

  1. I've been making variations of fried brown rice when in a pinch - this sounds delicious with kale... must try soon!

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  2. i cooked in sesame oil instead of veggie oil, and added white and black sesame seeds just before removing from heat - even better!

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  3. Your version looks great! I like that you left the kale leaves bigger than Gwyneth's. I'd love to try making this soon.

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  4. I made this last night and made the following variations:

    Substituted Kale with Silver beet (couldn't find any Kale down here in Australia - must be out of season)
    Cooked the brown rice in fresh chicken stock (adds a wonderful flavour)
    Added freshly chopped red chili when plated.

    It really is so delicious and that nuttiness of the brown rice makes it.

    LOVE LOVE LOVE your blog.

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