This simple and flavorful rice gets its color from spinach and kale.
1 cup tightly packed stemmed spinach leaves
1 cup tightly packed stemmed kale leaves
1 1/2 cups vegetable stock
2 tablespoons Cashew Cream (recipe follows)
1 teaspoon kosher salt
1 cup long-grain white rice, soaked in water plus 1 tablespoon vinegar overnight
1 tablespoon extra-virgin olive oil
1/2 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
1/2 teaspoon minced garlic
In a blender, combine the spinach, kale, stock, cashew cream, and salt and puree until smooth. Set aside.
Drain the rice. Rinse it thoroughly and set aside.
In a medium saucepan over medium heat, warm the oil until shimmering. Add the onion and bell pepper and sauté until soft, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add the rice and cook until it starts smelling nutty, 2 to 3 minutes. Raise the heat to high, pour in the contents of the blender, and bring to a boil. Immediately reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid has evaporated, 15 to 20 minutes.
Remove from the heat and set aside to steam for 10 minutes. Immediately before serving, fluff the rice with a fork.
Makes about 1 cup
1 cup raw cashews, soaked in water overnight and drained well
Combine the cashews and 1/2 cup water in a blender and blend until smooth and creamy. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Excerpted from Vegetable Kingdom by Bryant Terry. Copyright 2020 Ten Speed Press.
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