by Maria Teresa Jorge
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my 188 recipes »
Maria Teresa Jorge's Notes:
Expand1 1/2 cup long grain rice Ask a question about this ingredient
3 cups water or light vegetable broth Ask a question about this ingredient
6 cups or 1 big bunch fresh turnip sprouts leaves and flowers, washed and thick stems removed Ask a question about this ingredient
1 medium carrot diced small Ask a question about this ingredient
1 medium yellow onion finely chopped Ask a question about this ingredient
2 garlic cloves finely chopped Ask a question about this ingredient
4 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
Chop the onions finely.
Ask a question about this stepChop the garlic cloves finely, removing the inner green part.
Ask a question about this stepPeel the carrot and dice in small cubes.
Ask a question about this stepWash the turnip leaves 2 or 3 times to remove any earth attached. Remove the thicker stem, keep all the flowers and put in a colander to drain. 6 cups may seem a lot but when they wilt they become 1 cup, and the nice about this rice is to have a lot of greens, rather then one here and one there.
Ask a question about this stepPut the 3 cups of water or light vegetable broth in a pan to warm up.
Ask a question about this stepIn a pan with a tight fitting lid, over medium heat, add the olive oil and the chopped onions, stir and fry for 2 minutes. Add the carrots, stir, add the garlic and let cook for 1 minute. The garlic browns quicker then the other vegetables so it goes in at last so it doesn't burn.
Ask a question about this stepAdd the turnip greens, stir to coat well with the olive oil and mix with the onions and carrots, put a tight fitting lid and reduce the heat to the minimum and cook for 5 minutes. When you add the greens the pan will be full but after 1 minute they will reduce and continue reducing and you'll be surprised by how little you have after 5 minutes.
Ask a question about this stepUncover, add the rice, stir very well to blend with all the vegetables, add the hot water or vegetable broth, season with salt and a little pepper, bring to a boil. Reduce the heat to a minimum and cover. Cook for 17 minutes WITHOUT ever opening the lid or stirring the rice.
Ask a question about this stepTurn off the heat, let sit 3 minutes still covered. Then fluff up the rice and the vegetables. Serve immediately as a side dish.
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Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
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