Green Rice

Green Rice

We make this rice often when we have leftover greens. This one has broccoli rabe, but nettles, kale, or spinach works well too. It has a Dr. Seuss quality to it which we love. 


Serves 6


2 cups Arborio rice (we were out so we used regular short grain rice - not as good, but in a pinch, it works)

1 onion, chopped 

1 bay leaf 

1 large bunch broccoli rabe

1 garlic clove 

2 cups veggie stock or water

1/4 cup white wine 

1/2 lemon, zest only 

Olive oil




Bring a pot of salty water to a boil. Drop the broccoli rabe and cook until totally soft, about 10 minutes. Remove. Drain. Chop very coarse and add to a Vitamix with 1/4 cup olive oil and a garlic clove. Process until you have a uniform bright green purée. If it needs to be thinned out, add a tiny bit of water. Set aside. 


Heat the veggie stock in a pot. In another pot, add some olive oil, the onion, salt, and bay leaf. Cook for a few minutes. Add rice, stir, then add wine and cook for 5 minutes. Using a ladle, add about half a cup of veggie stock at a time and stir rice to cook. This will take about 15-20 minutes. Halfway through when it's still pretty hard, add the green purée. Keep cooking to absorb some of the liquid. Remove from heat when it still has a bite to it. Don't let it get mushy. Shower the top with a little parm and lemon zest. 

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