Matt and I spent Labor Day weekend up in Moretown, VT in a big ol' house with a group of great friends. I decided to bring our remaining Boston Organics produce along so that it didn't spoil while we were gone, and I ended up cooking a lot while there (which granted me a merciful 15 handicap points for the play-for-the-dishes post-dinner games of Hearts).
Some of us out in the "backyard" on an evening constitutional
One of the dishes I made was a bit of an experiment. I had a bunch of kale, and figured that cooking it with some boxed rice would simultaneously steam and flavor it. And so, at the podunk mini-mart in the "center of town," I picked up two boxes of Uncle Ben's Long Grain & Wild Rice (actually, Gabi paid for it - thanks for footing the bill, Gams!). About 20 minutes before dinner was ready - marinated swordfish steaks and grilled zucchini, oh my! - I washed the kale, tore it into pieces, and added it to a pot into which I'd already loaded the rice, seasoning packets, and water. I cooked it for a few minutes longer than the instructions on the back of the box called for, and it turned out quite well.
The ingredients of choice
I will definitely do this again with greens and rice in the future - it was simple, quick, and completely delicious!