Spicy Brown Rice and Collard Greens

Legumes, whole grains and vegetables comprise the basic components of my daily vegetarian meals, but while I always spend at least some time and effort turning my legumes into flavorful and interesting dishes using spices, seasonings and different techniques, I typically spare less attention to the grains and vegetables and often simply cook them as they are to serve with condiments on the table. But once in a while it is a treat to find the little bit of extra time to dress up the grains and vegetables too.

Fortunately it doesn't require much extra time or effort at all to combine your grains and vegetables into a stunning and delicious side dish like this simple brown rice seasoned with ginger, spices and lemon juice and all tossed with sautéed collard greens and toasted almonds. Creamy, earthy and tangy, this colorful and nutritious dish has layers of flavor and texture, and takes no more than 15 minutes to make after about 10 minutes of preparation. It just might outshine the other items on the table.

Any leafy green can be used in this recipe — spinach, kale or chard, for example — but I used collard greens because I love their delicately sweet taste and they are supposed to bring good fortune if you eat them on new year's day, which I did. Here's hoping ... Be sure not to overcook whichever greens you choose.

Spicy Brown Rice and Collard Greens

Recipe by Lisa Turner Published on January 8, 2013 Simple, creamy, earthy and tangy spiced lemon brown rice tossed with sautéed collard greens and toasted almonds Print this recipe Ingredients: 3/4 cup uncooked brown rice (2 1/4 cups cooked) 1/4 cup raw almonds, sliced or halved 2 tablespoons olive oil 1 bunch collard greens, washed, trimmed and thinly sliced juice from 1 lemon (2 tablespoons) 1/2-inch piece fresh ginger, minced or grated 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1/2 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the rice and soak for 8 hours or overnight in 1 1/2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and set aside to cool. Meanwhile, preheat an oven to 350°. Spread the almonds over a baking sheet and toast for 5 minutes or until the almonds are lightly browned and fragrant. Remove from heat and set aside to cool. Heat the olive oil in a large wok, saucepan or skillet over medium-high heat. When hot, add the collard greens and sauté for 2 to 3 minutes or until just starting to wilt. Toss in the ginger and cumin seeds, stir for a minute, then pour in half the lemon juice and let sizzle for a few seconds. Add the ground coriander, cayenne and turmeric, stir for a few seconds, then stir in the cooked brown rice. Cook, stirring frequently, for 5 minutes or until the rice is warmed. Remove from heat and drizzle the remaining lemon juice over top. Add the toasted almonds and season with salt and black pepper to taste. Toss gently to mix and serve hot. Makes 4 servings

Other grain and vegetable side dishes you will enjoy:
Indian-Style Millet with Browned Onions and Green Beans
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Miso Rice with Carrots, Peas and Cherry Tomatoes
Cashew Rice with Dice Potatoes

On the top of the reading stack: For the Time Being by Annie Dillard

Audio Accompaniment: Pete Namlook