One-Dish Wonder with Winter Greens
My friend, Carter, passed along a recipe from Whole Foods last week that I just couldn’t resist. It looked so yummy and had the makings of a great one-bowl vegetarian dinner. This particular recipe appealed to me also because it used seasonally appropriate winter vegetables, like swiss chard and carrots. Red onions are another veggie favorite of mine, but I felt like they lost a bit of their flavor in the cooking process. (When I make this recipe again, I’ll probably add the onions to the greens halfway through the cooking process.)
You get all kinds of wonderful fiber and nutrients in this meal from each ingredient, including the brown rice. The feta cheese gives this dish a little ‘umph’ to prevent the potential ‘blah’ factor, especially if you’re preparing it for someone who doesn’t really appreciate the beauty and flavor of fresh vegetables.
I made this meal for dinner on Monday night, in honor of Carter (who sent me the recipe) and her team, the New Orleans Saints’ Super Bowl victory. Did you know Drew Brees is gluten-free? Who Dat?!
Winter Greens w/ Carrots, Feta Cheese & Brown Rice
(Adapted from Whole Foods Market recipe)
1 pound carrots, scrubbed and cut into 1-inch pieces
2 bunches leafy greens, such as kale, collards or swiss chard (I used swiss chard)*
½ red onion, finely chopped
salt and pepper to taste (yes, you’ll want salt)
¼ cup crumbled feta cheese
¼ cup pine nuts
1 cup brown rice prepared & cooked as instructed on packaging
*The original recipe says to remove stems and thinly slice. I like the stems so I used the entire leaf and I like bigger pieces of greens since they cook down so much anyways. My pieces were probably bigger than the recipe intended.
Preheat oven to 385. Toss chopped carrots in olive oil and lay flat on a baking sheet. Bake in oven for 40 minutes, flipping with a spatula at 20 minutes.
Put greens, onions and ¼ cup water in a skillet. Add salt and pepper. Toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes.
Toss pine nuts in a little olive oil, s&p on a piece of tin foil. Put in the oven for the last five minutes the carrots are cooking. You’ll want both your carrots and your pine nuts to have a nice brown color to them.
Toss rice, greens, carrots, pine nuts and feta. Serve in one bowl of for a great combination of yummy deliciousness.
This Monday night dinner made great lunch leftovers, I only wish there were more! Since I didn’t have enough for a whole meal, I combined it with some leftover chunky lentil soup and reheated in the microwave. Mmmm..
Exciting News! I just ordered a new camera. My old point & click camera has served me well, but it’s time for an upgrade. I’m eager to post higher quality photos on Gluten Freedom, with less blur. I’ll let you know when the long awaited camera arrives.