Rice and greens is the dish I make when I'm all out of dinner ideas.
—do that. It could be white or brown, short-grain or long-grain. You could even use another grain, like farro, couscous, quinoa, that can be cooked via the absorption method, where the grains fully absorb the liquid., escarole, mature spinach, or Swiss chard . Remove and compost the stems, then rip the leaves into big pieces.
When your rice is done cooking, it needs to rest. Leaving rice to sit after cooking, off the heat and covered, ensures that the moisture redistributes so that all the little grains have a uniform texture. Otherwise, the rice might be mushy on the bottom and dry on top. But while the rice is resting, it can also be multitasking. The steam captured in the pot or rice cooker is hot enough to cook greens . After taking the rice off the heat, quickly pile the greens on top of the rice and put the lid back on. Rice apparentlyUncover the pot, season the greens with salt, and then fluff them into the rice. In one pot, ready at once, you’ve got two of cooking’s greatest building blocks, ready to be dressed up and retooled however you see fit.
Some weeks I’ll make a pot of rice and greens, add some soy sauce, furikake, maybe an egg, and we have dinner. The next night I might simmer some of the rice and greens with beans and their starchy liquid for soup. And for the last of the batch, I’ll
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