Later On

A blog written for those whose interests more or less match mine.

Two-green grub with green beans

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I’m just finishing this up:

Two Green Grub with Green Beans           

Cook 3/4 black rice in 1.5 c water for 30 minutes until done. I added a pinch of salt and about 1 tsp olive oil with the water. Hold in readiness.

Into a wide-diameter 6-qt pot, put:

3 Tbsp olive oil
5-6 large shallots, chopped
good pinch of kosher salt
grinding of black pepper
[1 Tbsp smoked (or other) paprika – I forgot this but wish I hadn’t – LG]

Sweat the shallots over medium-low heat for 10-15 minutes while chopping stuff, stirring occasionally. Add:

1/4 c minced garlic
2 large jalapeño peppers, stemmed and chopped small (I leave in the seeds and ribs)
1 c chopped celery

Sauté that for 5-10 minutes, then add:

2 small yellow crookneck squash, diced
1 medium-to-large zucchini, diced
5 domestic white mushrooms, halved and sliced
10 oz fresh (organic) green beans, cleaned and cut into 1” segments
1 wad sun-dried tomato
1 dry pint Sugar Plum Grape Tomatoes, cut in half
1 14-oz can Ro-Tel tomatoes with chili (I used the roasted garlic version)
1/2 c red wine
2 Tbsp sherry vinegar
2 Tbsp Taste #5 umami paste

Simmer covered for 10 minutes, then add:

The cooked black rice
2 organic lemons, ends cut off and discarded, diced whole (i.e., with skin and seeds)
1 bunch Italian parsley, chopped
1 bunch red chard, stems cut small, leaves chopped
1 lb kale salad (mostly kale, but also some red cabbage and grated carrot)

The greens had to be added very gradually, letting stuff cook down and adding the greens little by little, pulling the grub away from the side of the pot and poking the greens down into the hot liquid.

Once they were all in (which took about 20 minutes: cooking and adding), there was a fair amount of liquid. I let the pot simmer for 10 minutes to get the greens done, then added:

1 lb Pacific swordfish, cut into chunks
1/2 c whole-wheat couscous

[I actually added the swordfish earlier in the original recipe, but then I realized that if I added it later, it would cook without breaking up so much from stirring. = LG]

Cover and simmer 20 minutes more.

This will be for the week, I would guess.

UPDATE: Wonderful batch: just the right level of heat—warm but not hot. The kale is a little chewy, but after all, it had planned to be salad, so any cooking at all is more than expected. Extremely tasty. I like this stuff a lot. Two bowls for dinner, and now I’ll go with one bowl for lunch, two for dinner for the week.

Written by LeisureGuy

24 June 2012 at 4:00 pm

Posted in Food, Grub, Recipes

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