Risoverde
Risoverde
Yield: 3 servings
1 onion, chopped
2 Tbs olive oil
1 lb mixed greens, (mustard, spinach, or radicchio) chopped
Sea salt
1 cup vegetable stock or water
1 cup green peas, cooked until soft
1/2 cup shelled pistachio nuts
3 cups cooked brown rice
In a sauce pan, saute` the onion in the oil until golden. Add the greens and salt and stir-fry over high heat for 3 minutes.
Add the stock, cover, and simmer gently until the stock is absorbed and the greens are tender.
Puree` the green peas with the pistachios to make a thick cream. Add a little water, if necessary.
Heat the rice and serve on a bed of the cooked greens, covered with the pea and pistachio puree`.
From The Macrobiotic Brown Rice Cookbook
by Craig Sams
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"I DIDN'T COME THIS FAR JUST TO COME THIS FAR."
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