Sep 3, 2013

Mustard Greens and Rice Stir Fry

Here in the States greens are eaten frequently.  There are mustard greens, kale, spinach, and collard greens to name a few.  The problem with greens is the bitter taste.  Then there is the use of bacon fat or ham hocks to help mask the bitterness. Overall, greens are good for you.  I had some in the fridge waiting to be used.  I thought that I would stir fry the greens and then mix with bismati rice.  I was really pleased with the result and surprisingly the greens were not as bitter.


1 cup of bismati rice, cooked according to package directions
2 TBS sunflower oil
1 TBS clarified butter or plain butter
3 garlic cloves, minced
6 cups of greens, chopped
1 large onion, thinly sliced
salt\pepper to taste
1 chicken bouillon cube
1 tsp turmeric
2 tsp cumin 

Cook rice according to package directions. Set aside.  In a large wok or skillet add the oil and butter.  When hot, add the onion and stir fry until translucent or golden brown.  Then add the garlic and stir fry for a couple of minutes.  Next, add the greens and mix well.  Stir fry the mixture for about 8-10 minutes or until the greens have wilted.  Add the salt\pepper, bouillon cube, and cumin.  Mix well. Add the rice to the mixture and toss well.  Last of all, add the turmeric and make sure it is mixed thoroughly.  Serve immediately.  Enjoy!

Cooks Note:  You can use a mixture of greens if you don't want to use just one.