Back with Collard Rice

Following my last entry, my life was sucked into my job. What little time I had to relax at home I mostly spent watching television with Patrick rather than doing most of the things required of us as adults. While my blog doesn't fall into the category of things required of us as adults, it often focuses on activities that have been largely neglected: cooking, cleaning, healthy living (or lack of there-of), crafts, reading, anything-fun, etc.

Of course, if you check the blog entry just before this one, you'll see that my life was not completely devoid of cooking (just mostly devoid of it). I just have photo documentation of some recipes I made over the time. I don't have links, though, but if you're really interested, I can find the source of the recipe that I altered (or did not).

I still don't have my final grades entered, but the term, at long last, is over. I hope that next term will be a little more open, but there's no certainty of that. My schedule, however, should allow more time for cooking. We have gotten perilously behind due to my schedule and being very ill over the last weekend. As of this morning, this was what our refrigerator looked like:

Its like a jungle in there.

Since then, I have removed three bunches of collard greens. Our life will be full of greens until we get everything back under control; tonight that means eating something I am calling Collard Rice.

Collard Rice


Ingredients:
2 cups white rice
4 cups water
3 bunches collard greens, cut into small squares
3/4 small brown onion dice very small
1 tablespoon butter (I don't trust any greens dish made without butter)
1 teaspoon Johnny's Great Caesar! Garlic Spread & Seasoning
1/2 teaspoon salt
Freshly ground black pepper to taste


Put all ingredients into rice cooker and cook according to appliance directions.
This recipe will feed 4 and then some if you are controlling your portions appropriately (I don't).  

The results:
I was hesitant to believe that this would have turned out as well as it did. I might want to try cooking it with chicken stock instead of water (or a mix of the two) next time, but the flavor was pretty good and the ratio of greens to rice was about 50/50 which is good in my opinion. It needed a bit more salt, I think, but using some chicken stock would help that a bit. You may also decide to put a whole teaspoon of salt in to begin with.

Here are some pictures of the process: