Rice with Wild Greens
Add cooked redbud pods, cattail shoots, thistle stalks, or other wild vegetables that are in season for added flavor.
INGREDIENTS | SERVES 6–8
1½ cups wild onions, leeks, or garlic, thinly sliced
1 tablespoon vegetable oil or butter
1 cup fresh greens, chopped
1 cup cooked rice
Parmesan cheese, optional
Splash of lemon juice or balsamic vinegar
Oxeye daisy leaves, for garnish
1. Sauté leeks in oil or butter for 2–3 minutes. Reduce heat and add wild greens and cook 5–10 minutes, until wilted. Add a splash of lemon juice or balsamic vinegar. Stir in cooked rice and let stand 5 minutes.
2. Sprinkle Parmesan cheese on top and garnish with oxeye daisy leaves and serve.
