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.