Rice with Dandelions

Name: Rice with Dandelions
Yield: 4 servings
Ingredients: 10-12 ounces tender dandelion greens, washed and trimmed (see Preparation); 2 tablespoons butter; ½ teaspoon minced garlic; 1⅔ cups chicken stock or broth; 1⅔ cups chicken stock or broth; 1 cup water; 1½ cups long-grain white rice; Salt to taste

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Chopped dandelion greens give rice a pleasing bitterness and aroma. Not for every taste, perhaps, but bitter greens just aren’t.

Ingredients

10-12 ounces tender dandelion greens, washed and trimmed (see Preparation)
2 tablespoons butter

Side dish
Gluten-free

Method

Chop dandelions in small bits. Heat butter in heavy 2-quart saucepan and add garlic and greens. Stir over moderate heat to wilt. Lower heat and cook until tender, stirring often, about 5 minutes.
Add stock, water, and rice, and bring to a full boil, stirring now and then. Add salt, if needed. Turn heat to lowest point and cover pot. Cook 20 minutes.
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