RICE BOWL WITH SPINACH OR PEA TENDRILS
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful - the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 4m
Yield Serves four
Number Of Ingredients 9
Steps:
- If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
- Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 3 grams
POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
VEGGIE RICE BOWL
As Sherry Hulsman of Louisville, Kentucky will tell you, this yummy recipe makes a lot, so it's great for a gathering. With lots of vegetables and two kinds of rice, it's a quick and easy dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SPINACH & PEA PILAU
Adding veg to your rice really jazzes it up and is a great way to make sure you're getting your 5-a-day
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
- Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.
Nutrition Facts : Calories 365 calories, Fat 1 grams fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium
SAUTEED PEA TENDRILS
Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic. Add butter, then pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes for pea tendrils or 2 to 3 minutes for pea shoots. Season with salt and pepper.
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