A hearty, plant-based rice dish that brings together several farm-fresh favorites from your CSA share. Tender collards, sweet leeks, and shallots add layers of flavor, while toasted pumpkin seeds provide a satisfying crunch.
Ingredients
- 2 cups vegetable broth
- 1 cup long-grain brown basmati rice
- 1 bay leaf
- 1 bunch Alstede Farms collard greens, stems removed and leaves chopped
- 2 tablespoons olive oil
- 1 Alstede Farms leek, halved lengthwise, cleaned and thinly sliced
- 1 Alstede Farms shallot, finely chopped
- 2 garlic cloves, minced
- ½ cup pumpkin seeds, toasted and roughly chopped
- 1 tablespoon tamari or soy sauce
- ⅛ teaspoon cayenne pepper, or more to taste
- 2 tablespoons nutritional yeast, optional
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
Directions
- Cook the Rice: In a medium saucepan, combine the vegetable broth, rice, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer according to the rice package directions, until tender. Remove the bay leaf and set aside.
- Sauté the Aromatics: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the shallot and leek and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute.
- Add the Collards: Stir in the chopped collard greens. Cook for 5–7 minutes, tossing occasionally, until the greens are tender but still vibrant.
- Bring It Together: Add the cooked rice to the skillet along with the tamari, cayenne, nutritional yeast, salt, and several grinds of black pepper. Stir well to combine and cook for 2–3 minutes, allowing the flavors to come together.
- Finish & Serve: Fold in most of the toasted pumpkin seeds, reserving a few for topping. Taste and adjust the seasoning as desired. Serve warm, sprinkled with the remaining pumpkin seeds.
CSA Tip: This recipe is a great way to use several fall share staples in one meal. If you have extra greens on hand, try substituting chopped kale or another hearty green for some or all of the collards.
