Spring Greens Pilaf

[Guest guest]

Spring Greens Pilaf

 

3 tbsps. olive oil

1/2 cup chopped green

onions

1 1/2 cups Arborio or other short grain rice

1/2 tsp. salt

4

cups hot vegetable broth, divided

4 cups coarsely chopped spring greens

(spinach, chard, sorrel)

1/4 tsp. grated nutmeg (optional)

1/2 cup grated

Parmesan cheese

 

Heat oil in heavy pot over medium-high heat. Add

onions; cook 3 minutes. Add rice and salt. Cook and stir until rice begins to

color. Add 1/2 cup broth; cook and stir until most of broth is absorbed. Add 1

1/2 cups broth; simmer, stirring occasionally, until broth is mostly absorbed,

about 10 minutes. Add remaining broth. Simmer 20 minutes, stirring occasionally.

Place greens on top of rice. Cover and simmer 8 minutes more. Stir in greens.

Simmer and stir a few minutes more until broth is absorbed and rice is tender

but moist. Remove from heat. Stir in Parmesan and serve. Serves 6.