Dandelion Green Gumbo With Good Thyme Rice Recipes

LIME AND GREEN ONION RICE

Steps:

• Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE

Steps:

• Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
• While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
• While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
• Serve duck breast on salad with asparagus-almond rice alongside.

CHARRED CHILI RELLENO WITH GREEN RICE

Steps:

• Preheat broiler or grill pan to high.
• Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
• Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
• While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
• Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
• Sprinkle the lime juice over the corn mixture.
• Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow flameproof baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese.
• Serve peppers on beds of green rice. Yum-o!