4 scallions, trimmed and cut into 1/2-inch lengths (whites and greens)
1 cup (loosely packed) each: watercress, flat-leaf parsley, mint leaves, spinach and cilantro leaves
2 to 3 tablespoons extra-virgin olive oil
5 cloves minced or crushed garlic
4 to 5 cups cooked brown basmati rice cooked in vegetable broth
1/2 teaspoon seasalt (or to taste)
3/4 lightly toasted pine nuts or sesame seeds (optional)
Squeezable wedges of lemon
1. Pile all the scallions, greens, and herbs into the food processor and pulverize almost to a paste.
2. Place a large, deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the garlic and sauté by itself for just a minute, then add the processed herbs and cook, stirring, for about 5 minutes.
3. Add the rice, mixing it in with a fork until the green mixture is uniformly distributed. Stir in the salt and serve hot or warm, topped with pine nuts, if desired, and accompanied by a squeezable wedge of fresh lemon.
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Have a Wonderful day
Michelle Leonard
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