Legumes, whole grains and vegetables comprise the basic components of my daily vegetarian meals, but while I always spend at least some time and effort turning my legumes into flavorful and interesting dishes using spices, seasonings and different techniques, I typically spare less attention to the grains and vegetables and often simply cook them as they are to serve with condiments on the table. But once in a while it is a treat to find the little bit of extra time to dress up the grains and vegetables too.
Fortunately it doesn't require much extra time or effort at all to combine your grains and vegetables into a stunning and delicious side dish like this simple brown rice seasoned with ginger, spices and lemon juice and all tossed with sautéed collard greens and toasted almonds. Creamy, earthy and tangy, this colorful and nutritious dish has layers of flavor and texture, and takes no more than 15 minutes to make after about 10 minutes of preparation. It just might outshine the other items on the table.
Any leafy green can be used in this recipe — spinach, kale or chard, for example — but I used collard greens because I love their delicately sweet taste and they are supposed to bring good fortune if you eat them on new year's day, which I did. Here's hoping ... Be sure not to overcook whichever greens you choose.
|Spicy Brown Rice and Collard Greens|
|Recipe by Lisa Turner|
Published on January 8, 2013
Simple, creamy, earthy and tangy spiced lemon brown rice tossed with sautéed collard greens and toasted almonds
Print this recipe
Other grain and vegetable side dishes you will enjoy:
Indian-Style Millet with Browned Onions and Green Beans
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Miso Rice with Carrots, Peas and Cherry Tomatoes
Cashew Rice with Dice Potatoes
On the top of the reading stack: For the Time Being by Annie Dillard
Audio Accompaniment: Pete Namlook