Herb Mixed Rice

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  • 4 cups cooked rice
  • 1 bunch collard greens (you can also use kale, any fresh herbs of your liking, or spinach. if using spinach, don't microwave. I used collard greens, curry leaves, and fenugreek leaves)
  • 1/3 cup water
  • 1 onion
  • 1 TB canola oil (peanut, or other vegetable oils are fine too)
  • 1 tsp mustard seed
  • 1 tsp urad daal
  • 1/2 tsp cumin seed
  • 3 tsp sesame seed (optional)
  • 1/4 cup roasted nuts (optional)
  • 1 tsp red pepper flakes
  • 1/2 tsp turmeric


Chop the greens (but not the herbs) roughly. In a large microwave safe container, add the water and the greens. Microwave for 6 minutes, until lightly wilted.

While the greens cook, chop the onion, and gather your spices. Heat up your wok over high heat. Add the oil, and let it get hot. Add the mustard seeds, and let them pop. Add the urad daal, cumin seeds, and sesame seeds. Let the cumin and sesame seeds pop. You might want to use your lid, because they will violently pop all over the place. Once the popping subsides, add your onions, and drop down the heat to medium (so the onions don't burn).

When the greens are wilted, chop as finely as you can with the chopping blade of your food processor. Don't add the water from the steaming unless you absolutely need it. Because they've wilted down, you should be able to fit the entire bunch of collard greens along with any herbs you like into a 7-cup food processor (which is the kind I have). This will make short work of the greens. Chop until finely processed.

Crank up the heat of the wok to as high as it'll go. Add the greens, some turmeric powder, red pepper flakes, and the roasted nuts. Toss to combine with the spices, and continue to cook for 2 minutes. Turn off the heat, and toss the greens with the cooked rice.

Serve piping hot, with any vegetable side that you like.