A trip to the Farmer’s Market is necessary to wet the appetite and juice creativity. I don’t know if that applies to everyone but certainly true for a foodie. Shopping for food is the most joyful shopping I do, I could spend hours. As for the Farmer’s Market, it’s no exception. However, I avoid it on the weekend because it’s crazy. The week was too busy, so we decided to go really early today, before everyone stormed the stalls. While I picked the produce, the kids were savoring juicy strawberries and blueberries. Their appetite is peaked when we’re out! I can practically convince them to try anything.
Meanwhile, I’ve been dreaming of mustard greens for about a week, can’t explain why. I found some beautiful ones today and had a plan for it as soon as I got home. It is a simple recipe that I make often with kale. The mustard greens, I thought, would give it a nice kick. I will let you be the judge.
This recipe is fairly simple and as with all my recipes also versatile. The medium in this case can be changed (Quinoa, Buckwheat, or ‘long grain’ White Rice) and the vegetables can also be changed. As I said earlier, kale works really well here, but don’t limit yourself. Swiss chard, spinach work well also. Any kind of zucchini can work too. The sky is the limit. This is a good recipe to use up your leftover veggies from the fridge. And in the case of a protein, shrimp, chicken, lamb all work wonderfully. For lunch today, I added some herb meatballs.
Greens and Brown Rice with Roasted Almonds
For the Rice
2.5 cups Brown Rice ( I use Golden Rose variety)
5 cups filtered water
In a heavy bottom pot, wash the rice, and drain well. Over medium heat, stir the rice grains around to toast a little prior to adding the water, about 2 or 3 minutes. Add the water, bring to a simmer, then cover and let cook gently. Check the grain after 20 minutes and add water if needed. Once the grain is cooked and the water evaporated, turn off heat and set aside. If using a rice cooker, place the rice in the pot of the cooker and follow instructions and levels of recommended water.
For the remainder of the dish
1 lb mustard greens, washed and chopped
1 bunch scallions, washed and chopped
4 zucchinis, sliced in half moons
3 tbsp Extra Virgin Olive Oil
1/2 cup sliced almonds
1 1/2 tsp sea salt (adjust to taste)
1 tsp dried mint
1 1/2 tsp ground coriander
3 tsp fresh lemon juice
In another pot, heat olive oil, add sliced zucchini, and mustard greens. Saute lightly. Add the cooked rice, with the spices, lemon juice and salt. Toss gently over low heat until well mixed. Taste and adjust seasoning. Sprinkle the almonds and scallion and toss again lightly. Serve hot.