20 Min

DF

GF

V

Lettuce Fried Rice

Eating vegetables and fruits grown by local farmers with stellar practices is one of the best ways to build immunity in our bodies. Whether it’s by visiting neighborhood farmers markets or getting a farm share, there is no time like the present to support our farmers and ranchers — they need our business.

One resolution I’ve had for the past few weeks at my restaurant is to primarily cook produce grown by area farmers. So when Knopp Branch, a beautiful lush organic farm in Wharton, asked if we would partner to use its entire harvest, which amounted to hundreds and hundreds of pounds of fennel, carrots, turnips, greens, herbs and more, I jumped on it. I knew we could pickle and preserve much of it.

Always looking for ways to incorporate more vegetables into our meals, at the recommendation of a friend, I tossed fried rice with torn lettuce, and it made for a delicious light lunch. The lettuce wilted every so slightly but tasted really good — and who doesn’t love a flavorful, light fried rice?

Share this recipe

Cook Time

20 Minutes

Serves

4

Directions

Step 1

In a large wok, heat the toasted sesame oil, add garlic slices and turn the heat to low. Within a few seconds, they will turn golden; immediately add the carrots and fennel. Cover the wok and let the vegetables simmer and soften, roughly 5 to 7 minutes.

Step 2

Turn the heat to high and add green onions and chili crisp, ginger, and peanuts. Almost immediately, add the white rice, vinegar, and salt and toss the whole mixture together. Turn the heat off.

Step 3

Fold in the torn lettuce leaves and herbs and serve immediately or at room temperature.

Notes & Variations

Chili crisp is a spicy Sichuan condiment that has grown popular lately — it tastes good with or on almost everything, but try to find one without MSG. It mostly consists of assorted ground chili, oil, spices, and sometimes peanuts.
Replace the lettuce leaves with sliced cabbage, kale, or watercress.
Add an egg or two before adding the lettuce.
Old rice, even if it is dried up, is especially good for absorbing the flavors of fried rice.
Add a small amount of water to freshen drier old rice.

Ingredients

2 to 3 tablespoons toasted sesame seed oil

3 to 4 cloves of sliced garlic

4 skinny carrots, cut into small wheels

1 fennel bulb, sliced

3 to 4 stalks green onions, thinly sliced

2 tablespoons chili crisp (see note)

2 tablespoons grated unpeeled ginger

1/2 cup toasted sliced almonds or peanuts

2 cups cooked white rice

2 tablespoons rice wine vinegar

2 teaspoons sea salt

4 cups torn or sliced lettuce leaves

1 cup chopped herbs like cilantro or mint

Step 1

Step 2

Turn the heat to high and add green onions and chili crisp, ginger, and peanuts. Almost immediately, add the white rice, vinegar, and salt and toss the whole mixture together. Turn the heat off.

Step 3

Fold in the torn lettuce leaves and herbs and serve immediately or at room temperature.

2 to 3 tablespoons toasted sesame seed oil

3 to 4 cloves of sliced garlic

4 skinny carrots, cut into small wheels

1 fennel bulb, sliced

3 to 4 stalks green onions, thinly sliced

2 tablespoons chili crisp (see note)

2 tablespoons grated unpeeled ginger

1/2 cup toasted sliced almonds or peanuts

2 cups cooked white rice

2 tablespoons rice wine vinegar

2 teaspoons sea salt

4 cups torn or sliced lettuce leaves

1 cup chopped herbs like cilantro or mint

Notes & Variations

Chili crisp is a spicy Sichuan condiment that has grown popular lately — it tastes good with or on almost everything, but try to find one without MSG. It mostly consists of assorted ground chili, oil, spices, and sometimes peanuts.
Replace the lettuce leaves with sliced cabbage, kale, or watercress.
Add an egg or two before adding the lettuce.
Old rice, even if it is dried up, is especially good for absorbing the flavors of fried rice.
Add a small amount of water to freshen drier old rice.

Tags:

20 Min

Tags:

20 Min

Greens in rice, who would've thought?

Give these other green-y rice dishes a try!

HEALTHY & FILLING.

Swiss Chard Pilaf

Celery Rosemary Pilaf

30 Min

DF

GF

V

Asparagus Pilaf

Adding vegetables to rice is such a wonderful way to pump up flavor and nutrition that making plain rice seems almost boring in comparison. We’ve noticed children particularly like it and it’s one way to get them to eat more vegetables. A nice way to welcome spring is by mincing asparagus and adding it to the pilaf at the end of cooking. This cooks it slightly yet maintains the bright chlorophyll green color of the vegetable as it folds into the flavor of the rice beautifully. Try this rice pilaf on its own or with a curry of your choice.

120 Min

GF

V

Biryani

Biryani usually starts with marinated meat, chicken, vegetables, or beans slow cooked with warm spices, onions, garlic, and ginger to make a base masala. Tomatoes, yogurt, or coconut can be added next. On the lighter side, one can forego the onion masala and make a vibrant fragrant green herb masala, like a salsa verde or pesto (minus the cheese) for quick cooking seafood or vegetable biryanis. Rice is usually prepared separately, and can be cooked in stock or just plain water – saffron and/or warm spices like a large stick of cinnamon, mace flowers, or bay leaves can be added to the rice. I usually cook the rice with oil rather than ghee or butter as the oil facilitates the flakiness of the rice and prevents it from getting sticky. It is best to make the rice last as freshly cooked hot rice is placed over the base masala topped with nuts and dry fruits, tightly sealed, and allowed to rest for at least 20 to 30 minutes for all the flavors to meld. Here is a recipe for a simple garbanzo and vegetable biryani that can be easily adapted to the addition of meat.

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

This technique originates from the Sindh province, where using a touch of caramel to flavor rice with spices and seasonings is fairly common. There is some use of sugar (or jaggery) in the recipe but the final product is not sweet, just a rich and nutty flavor.

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

30 Min

DF

GF

V

Cauliflower Lentil Pilaf

The hot rice will wilt the greens and also add tremendous flavor and nutrition to the pilaf.

30 Min

DF

GF

V

Celery Rosemary Pilaf

If you do not have celery leaves, use half a head of celery, thinly sliced.

30 Min

DF

GF

V

Citrus Pilaf

Adding zests of orange, lemon or lime to a pilaf can magically transform it to new heights.

20 Min

DF

GF

NF

V

Clove Masala Pilaf

Cloves are a fragrant spice with magical powers.

90 Min

DF

GF

NF

V

Coconut Clove Pilaf

Cloves make this a delicious and unique pilaf. Can be eaten as a meal (yes, it’s that good) or as a side.

30 Min

GF

Curry Masala Vegetable Pilaf

Use leftover rice to make this pilaf – even dried up old rice works. It’s lovely for breakfast, lunch or dinner.

30 Min

DF

GF

NF

V

Fennel Pea Pilaf

This pilaf is very good for stimulating digestion.

130 Min

Dum Chicken Pulao

Pulao, which usually refers to meat and rice cooked together in a pot can be even more delicious especially when made in the ‘dum’ (cooking under steam) style. It is a one-pot-wonder, aromatic yet not too spicy and the Chai masala, which is slow cooked with the chicken and rice, suffuses the rice with its heady aroma. This is a big recipe but do note that the pulao tastes even better the next day.

30 Min

DF

GF

NF

V

Garbanzo Kale Pilaf

This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.

110 Min

GF

Ghee Bhat

This is a take on a traditional rice dish usually made with short grain rice and any kind of meat stock. We used brown basmati rice, which takes a while to cook but absorbs the flavor of the stock beautifully. The aromatic spices, onions and coconut add enough depth of flavor to the rice to be eaten on its own. This rice dish works well with Lamprais, the popular traditional Dutch-influenced dish from the colonial days.

90 Min

GF

NF

Ghee Drippings Pilaf

With a nutty complex aroma, ghee is the golden healing elixir of Indian cooking, touted in Ayurvedic lore to be anti-inflammatory and anti-cancer and for enhancing the flavor of spices. As with most ingredients, the better the butter the more flavorful the ghee. When making ghee the milk solids reduce and concentrate and are usually discarded. However, these milk solids are filled with tremendous flavor so they can be easily used to cook rice with or added to stews and bread doughs.

30 Min

DF

GF

NF

V

Golden Rice

Fragrant cinnamon and saffron balance the pungency of the fresh turmeric.

30 Min

DF

GF

NF

V

Lentil Pilaf

Can be eaten as is with a curry or can be embellished with roasted vegetables, herbs or nuts and dry fruit.

35 Min

GF

Mushroom Walnut Pilaf

This pilaf can stand on its own or can be used as a phenomenal side dish for grilled or roasted meats. Replacing water with stock gives the pilaf a lovely meatiness.

20 Min

GF

Pomegranate Pilaf

Pomegranate juice adds a slightly sweet and sour flavor to the rice however to get it to this stunning color, slice the beets thinly.

20 Min

DF

GF

NF

V

Pop Masala Rice

We added the zest of two oranges to the rice, but you could either leave this out or replace it with lemon or lime zest.

75 Min

DF

GF

V

Purple Cabbage Pilaf

The pilaf is a showstopper when made and can be served alongside grilled meats or vegetables or a simple stew. If you are lucky enough to have leftovers, there are a multitude of ways to enjoy it, if not just straight out of the refrigerator. It can go into a salad, a stir fry or just dumped into a warm stew or curry.

25 Min

DF

GF

NF

V

Simple Basmati Rice

Basmati rice, a long grain rice grown in Northern India, is aged for 2 to 3 years to develop flavor. We like to serve this rice with an intense fragrant curry like the Kerala vegetable stew or a hearty meat stew.

20 Min

DF

GF

V

Spring Pea Pilaf

A pea pilaf is as common in India as mashed potatoes in the United States. We eat it with a simple dal for dinner or on its own with plain yogurt.

30 Min

DF

GF

V

Spring Pilaf

Cabbage may be a humble brassica, but it is packed with plenty of essential phytonutrients and makes a great low-calorie addition to the pilaf

60 Min

GF

Squid Ink Pilaf

Squid ink is a gorgeous addition to rice or curries to create a briny ocean flavor.

45 Min

DF

GF

NF

V

Swiss Chard Pilaf

High in antioxidants and dietary fiber, one cup of braised chard provides more than the recommended daily dose of vitamin A. Enjoy this pilaf with soup or dal, curried lentils.

100 Min

DF

GF

V

Tamarind Rice

This is an adaptation of a traditional South Indian rice that is so delicious it can be eaten just on its own. It is also good cold or at room temperature.

45 Min

DF

GF

NF

V

Tomato Pilaf

This pilaf can be a meal in itself, however, when paired with a creamy curry, it makes for a winning combination.

50 Min

DF

GF

NF

V

Turmeric Rice

A basic rice dish but like most dishes in Sri Lanka, it is made with a bit of coconut milk.

30 Min

GF

Vegetable Pilaf

This pilaf tastes even better the next day as the flavors meld together.

30 Min

DF

GF

V

Vegetable Poha

Originally from Maharashtra, a state in the western and central peninsula region of India, poha is now enjoyed across the country in different iterations. In southern India, it is often prepared with cashews and coconut. In Gujarat, the state I was born and raised in, poha is usually cooked with onions, ginger, peanuts and fresh herbs. A bowl of steaming fragrant poha with leftover vegetables made for many a memorable breakfast during my childhood. Even though poha is made from rice, somehow it has a lighter texture but deeper flavor than cooked rice. I always keep a jar of poha tucked away in my pantry to turn into a quick, delicious meal.

45 Min

GF

NF

Yogurt Rice

A staple of South Indian cuisine, particularly during sweltering summers, yogurt rice or curd rice in its simplest form is steamed white rice tossed with plain whole-milk yogurt. It is usually eaten cold at the end of a meal to help aid in digestion and cool the palate after eating spicy, warming foods. In its most glorious form, the yogurt rice combination is tempered with ghee, mustard seeds, red chiles, fresh coconut, curry leaves, herbs, nuts, and dry fruits. There comes a time every summer when the Texas heat cries out for cooling foods like these — that time is now. This version is more like a rice yogurt salad, flavored with saffron, herbs, celery, and lots of tangy seasonings. Keep it tucked away in your refrigerator for 2 to 3 days; the flavors of saffron will only get more luscious and the yogurt rice will make a delicious snack or a side dish.

30 Min

DF

GF

V

Asparagus Pilaf

120 Min

GF

V

Biryani

25 Min

GF

NF

Black Truffle Pilaf

In this pilaf, the saffron and mace add a sweet note to the earthy truffle.

20 Min

GF

NF

Caramel Pilaf

60 Min

DF

GF

NF

V

Cauliflower Kale Pilaf

The cauliflower gets soft and buttery while it boils with the rice and the kale adds a slightly bitter hearty touch at the end.

Drinks

Drinks

Hot Drinks

Cold Drinks

Cocktails

Condiments

Condiments

Raita

Chutneys

Pickles

Masala

Grains

Grains

Buckwheat

Khichri

Millet

Noodles

Quinoa

Rice

Whole Grains

Dough

Dough

Roti

Paratha

Naan

Bread

Crackers

Pizza

Batter

Batter

Dosas

Pancakes

Crepes

Savory Baked

Savory Baked

Biscuits

Bread Pudding

Soups

Soups

Light Soup

Creamy Soup

Dal Soup

Stews

Cold Soup

Snacks

Snacks

Chaat

Spreads

Fried Snacks

Nosh

Legumes

Legumes

Dal

Beans

Salads

Salads

Veg Salads

Non-Veg Salads

Land & Sea

Land & Sea

Eggs

Birds

Meat

Fish

Shellfish

Paneer

Paneer

Paneer

Vegetables

Vegetables

Sabzi

Potatoes

Mushrooms

Eggplants

Cauliflower

Squashes

Root Vegetables

Vegetable Curries

Green Vegetables

Okra