This week feels like such a relief after the hot weekend. I even went so far as to roast vegetables for dinner tonight! I love roasted summer vegetables, but the opportunities to make them seem few and far between so they should definitely be embraced. This side is a great way to add a ton of fresh greens into a colorful side dish.
My Potter Hill share this week was red cabbage, basil, fresh onions, perpetual spinach, bok choy, zucchini, cauliflower, and lettuce. I used the red cabbage and lettuce to make an epic Cobb salad with my favorite bleu cheese dressing. It is the perfect time to make pesto (classic with basil, or mix it up with other herbs/greens!). Its the perfect time of year to make a batch of peanut sauce for the freezer to pair with summer rolls.
I put this green rice into burritos with roasted vegetables (zucchini, cauliflower, and onions), black beans, avocado, sour cream, and hot sauce. It would be a great side for tacos or chile rellenos, or a base for burrito bowls.
Adapted from Rachel Ray
Serves 6-8 as a side
- ½ cup fresh cilantro leaves and stems
- ½ pound tender greens, such as spinach, chard, young kale, or perpetual spinach
- ¼ cup chopped green onion tops, scallions, or chives
- 2 limes, zested and juiced
- ½ cup water
- 1 tablespoon olive oil
- 1 teaspoon salt
- 6 cups of brown rice, cooked (from 2 cups uncooked)
Place the cilantro, greens, chives, lime zest and juice, half a cup of water and a tablespoon of oil in food processor or blender and process into coarse green paste. Stir the green paste into your cooked rice until it is thoroughly coated.