Lemon Pecorino Brown Rice with Greens and Peas

This is also a plug for BookBub. It was here that I purchased Chefs’ Fridges (for $1.99). The cookbook revealed the inside of the refrigerators of famous chefs and what they like to cook at home. This recipe appealed to me because I already had everything in my refrigerator and pantry. I tweaked the recipe by doubling all the aromatics, peas, and kale, without increasing the fat (olive oil and butter). I was also in awe of how perfect brown rice cooks in the InstantPot. I made a double batch for another meal, perhaps a root vegetable and lentil bowl. So many choices.

QUANTITY AND INGREDIENTS

¼ cups extra virgin olive oil

½ medium size yellow onion, fine dice

2 tablespoons minced garlic

3-3 ½ cups long grain brown rice, cooked al dente (Instant Pot: 2 cup rice to 2 ½ water, 1/2 tsp sea salt, High Pressure 22 minutes, 10 minute Natural Release, Fluff and rest uncovered 2-3 minutes, produces around 5½-6 cups of cooked rice)

1 cup shelled peas (frozen, thawed)

2 cups kale, torn into bite size pieces (packed)

½ cup green cubes (1 lb frozen spinach, thawed, remove excess water, purée with olive oil, produces around 1 ½ cups of “green cubes”, also see Culinary Tips)

1-2 tablespoons unsalted butter

1 cup finely grated Pecorino, ½ mixed-in, remainder for garnish

Salt, to taste

2 to 3 tablespoons freshly squeezed lemon juice

Zest of 1 medium-sized lemon, ½mixed-in, ½ for garnish

SPECIAL EQUIPMENT

InstantPot (to cook rice)

Blender (Ninja preferred)

High sided medium pot with lid

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

3. Start the rice in the Instantpot. Better yet, if you have leftover rice (white or brown), use that.

4. Prepare your pureed greens. A great shortcut is to use defrosted spinach. Squeeze excess water once defrosted, and then puree with some olive oil. Freeze leftovers.

PREPARE YOUR DISH

1. Heat olive oil in a large saute pan over medium heat.

2. Add onion and cook on low heat for 5-7 minutes until soft and lightly golden.

3. Add garlic and cook 30 to 60 seconds until fragrant. Do not brown.

4. Add cooked brown rice and spread into an even layer. Heat through.

5. Stir in green cubes, then the peas and kale. Add 1/4 cup hot water. Mix gently and completely. Cook covered until kale is just wilted and vegetables are tender.

6. Add butter and stir until melted and glossy.

7. Add pecorino and cook 30 seconds more and remove from heat.

8. Stir in 2 tablespoons lemon juice and lemon zest.

9. Taste and add remaining lemon juice if desired. Season with salt to taste and garnish with additional Pecorino and lemon zest.

CULINARY TIPS AND NUTRITION NOTES

1. Instant Pot Long-grain brown rice: A 1 to 1 1/4 rice to water ratio produces firm, al dente brown rice that holds up well in bowls.

2. Sweating Aromatics: Cook onions gently to release sweetness. Add garlic later and cook briefly to avoid bitterness.

3. Blanching and Freezing Greens: Boil well salted water, blanch greens 1 to 2 minutes, shock in ice water, squeeze, dry, chop, and freeze flat. It’s much easier to buy frozen spinach or mixed hearty greens and squeeze out the excess liquid.

4. Benefits of Frozen Vegetables: Frozen vegetables are picked at peak ripeness, reduce food waste, and save prep time.

5. Pecorino vs Parmesan: Pecorino is sharper and saltier. Parmesan is milder and nuttier. I prefer Pecorino, but a mix is also tasty.

6. Why Greens Matter? Leafy greens provide fiber, vitamin K, vitamin C, folate, and antioxidants.