Creamy Risotto-style Brown Rice With Spring Greens & Asiago

Total Time: 360 hrs 15 mins Preparation Time: 15 mins Cook Time: 360 hrs

Ingredients

• Servings: 6
• 12 ounces mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula (about 12 cups)
• 1 tablespoon extra virgin olive oil
• 1 large bunch scallions (wild leeks) or 1 bunch ramps, trimmed and thinly sliced (wild leeks)
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon finely chopped garlic
• sea salt or kosher salt, to taste
• 3 1/2 cups cooked brown rice, preferably basmati, from 1 1/2 cups raw rice
• 1 tablespoon unsalted butter
• 2 ounces finely grated asiago cheese, plus additional for serving (about 1/2 cup)
• fresh ground black pepper, to taste

Recipe

• 1 bring a large pot of salted water to a boil. add the greens and boil until they are just wilted, about 1 minute. use a spider or slotted spoon to transfer greens to a colander and let cool slightly, reserve cooking water.
• 2 press greens to remove excess water, then transfer them to a board and chop roughly.
• 3 in a large skillet over medium-high heat, warm the olive oil. add the scallions, ginger, garlic and a pinch of the salt, and cook, stirring, until softened, about 2 minutes.
• 4 stir in the rice, butter, chopped greens and 1 1/2 cups reserved cooking water and cook, stirring over medium-high heat, until water is almost absorbed, 3 to 4 minutes. stir in the cheese and season with salt and pepper, to taste.