By the Gracious Vegan
A great dish for using your farmers' market greens! This is downright healthy, even as Thai food goes. The peanuts, jalapeño, and cilantro combine with the bitter broccoli rabe or mustard greens for a bracing and delicious entree.
Makes 3-4 servings
Prepare the Rice
You’ll need about 3 cups of cooked brown rice. You can cook your own (start with 1 cup dried rice) or buy the kind that you can heat up in 90 seconds in the microwave (Uncle Ben’s Ready Rice or Seeds of Change Quinoa and Brown Rice; they are both excellent; you’ll need two packages).
Prepare the Broccoli Rabe or Mustard Greens
Use about 1.5 pounds of broccoli rabe. Chop it as much as you want (or not), then drop the bunch into a pot of boiling water. Cook for 5-10 minutes, depending on how tender you like it. Drain.
Use a large bunch of mustard greens or a large bag of mustard greens. It’s easy with your Instant Pot: cut off and discard the stems below the leaves (stems in the leaves can remain). Put the steam rack in the bottom of the Instant Pot. Add a cup of water. Put the leaves (uncapped) on the rack, close the Instant Pot, and select “Steam” for 0 minutes. Quick-release the Instant Pot right after it finishes. Use tongs to remove the mustard greens, drain, then slice or chop them.
For a bag of mustard greens or the equivalent of chopped greens from a bunch: drop the chopped greens into a pot of boiling water. Cook about 10 minutes until wilted and not too chewy. Drain.
Water-sauté the following ingredients until they are just tender (a couple of minutes).
1 bunch scallions, thinly sliced (white and green parts)
1 jalapeño chile, seeded and finely chopped
1/4 cup chopped cilantro (see more needed below)
2 Tablespoons finely chopped ginger
Add the following ingredients and stir until everything is hot.
The brown rice
The broccoli rabe or mustard greens
Then add the following ingredients, stir, and serve
1/2 cup roasted peanuts, roughly chopped (or leave them whole if you like)
1/4 cup chopped cilantro
2 Tablespoons soy sauce
Sriracha sauce as desired (mixed in or on the side)
Timing: Between 30 and 45 minutes, including prepping and chopping the ingredients
Nutrition: Whole-food unprocessed; WFPBNO