Green Rice with Kale and Peas

SERVES 4

This is a very flexible recipe because, depending what you have, you can substitute any grain for the rice. I don’t make this at the restaurant; it’s just a simple dish for home.

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¼ cup extra virgin olive oil

¼ cup diced yellow onion

1 tablespoon minced garlic

4 cups leftover cooked rice

½ cup shelled peas

1 cup chopped kale

1 cup of green cubes or 2 large cubes (see Note)

2 tablespoons unsalted butter

½ cup grated Pecorino, plus more for garnish

Salt

2 tablespoons lemon juice

Zest of ½ lemon

Heat the oil in a medium pan on medium heat until it shimmers. Add the onion and garlic. Stir until cooked through. Once the onion turns translucent, add the rice and cook for 2 minutes. Add the peas, kale, and green cubes.

Once the cube has melted and the rice is hot again, add the butter and cheese. Stir a few times. Salt to taste.

Remove from the heat and add the lemon juice. Finish with the zest and any leftover cheese.

Note: To make a green cube, blanch any leafy greens or herbs. Shock them in cold water, strain, then puree and freeze in a large ice-cube tray.

1. GYOZA
2. COFFEE
3. CRANBERRIES—“I have no idea how these got there or why.”
4. ORGANIC WINTER SQUASH
5. GREEN CUBES—“I always have these on hand. I don’t make orange cubes, only green.”
6. PEAS