Creamy Risotto Style Brown Rice With Spring Greens And Asiago recipes
Ingredients
- sea salt
- 12 ounces (about 12 cups) mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula
- 1 tablespoon extra virgin olive oil
- 1 large bunch scallions or ramps (wild leeks), trimmed and thinly sliced (about 1 1/2 cups)
- 1 teaspoon finely chopped peeled fresh ginger
- 1 teaspoon finely chopped garlic
- 3 1/2 cups cooked brown rice, preferably basmati (from 1 1/2 cups raw rice)
- 1 tablespoon unsalted butter
- 2 ounces Asiago cheese, finely grated (about 1/2 cup), plus additional for serving
- ground black pepper
Instructions
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