Category:
Main Courses

Seasons:
December, November, October, September, August, July, June, May, April, March, February, January

Courtesy of Robert Jensen

Photography by Marc Brown

Super easy

chopped onions
a bit of garlic
olive oil
basil
oregano
thyme
cardamom
cumin
garam masala
curry powder
salt and pepper
cooked rice
Optional: tofu, previously marinated in tamari and fried.
grated cheese
greens

Robert Jensen's Back-From-The-Road Rice and Greens Directions

Sauté chopped onions—enough to make a single layer in the bottom of a regular-size sauté pan—and a bit of garlic in some olive oil until soft.

Season depending on mood—a combination of basil, oregano and thyme or cardamom, cumin, garam masala and curry powder. Add salt and pepper.

Add a layer of cooked rice—white, brown or a combination of the two. Optional: add a layer of tofu, previously marinated in tamari and fried. Add a layer of grated cheese—basic Cheddar, Asiago, most anything would work.

Finally, add a layer of greens—kale is best, but anything works. Cover the pan, increase heat and cook until the greens are wilted and the onions are starting to caramelize.