Spring Greens with Mung Rice

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Asparagus and Spring Greens with Mung Rice

Yield: 6

Author: Stephanie Hamill

This is super easy and tasty spring recipe to use all those dandelion leaves popping up everywhere, or new chard as it starts to come up. I use the instant pot for rice, so if you use a rice cooker or the stove, you may need to adjust the amount of water you use.

Ingredients

• 1 bunch asparagus, chopped into 1 inch pieces
• 2 handfuls greens such as chard and dandelion
• 2 T ghee (divided)
• salt and pepper to taste
• 1/4 cup mung beans, soaked overnight or at least 2 hours
• 1/2 cup aged basmati rice, rinsed
• 1-1/4 cups water
• Juice of 1 lemon
• 1/4 cup cilantro leaves, roughly chopped

Instructions

1. Combine rice, mung and water in the instant pot. Set to pressure cook on high for 6 minutes.
2. While the rice cooks, melt 1 T ghee in a shallow pan or cast iron skillet.
3. Add the asparagus and saute for 5 minutes, stirring often. Add greens and stir as they wilt in to the asparagus; add a little water if the bottom of the pan is drying out before all the greens wilt. Salt and pepper to taste.
4. Release the pressure on the rice and beans in the instant pot if it is at least 8 minutes past its cook time. Stir in the remaining 1 T ghee, lemon juice and cilantro, along with salt and pepper to taste.
5. Spread the greens on a serving platter, topped with the rice. Garnish with extra cilantro.