A Delicate Dish Of Dandelion Greens And Rice

Use a large, heavy saucepan. I use an enameled cast iron pan with a wide base. This keeps the rice from sticking. Heat the olive oil and butter in the pan and add the chopped onion. Melt over low heat. It will become translucent but not color at all. While the onion is cooking, chop up the greens into small pieces. I pile up a bunch of the washed leaves and slice them into quarter to half inch pieces. Put them in the pan with the onions and season with salt and pepper. Stir in the garlic and cook for a minute or so. Stir in the rice until it is impregnated with the greens mixture. Stir in a handful of sultanas. Add the water, bring to a boil, cover tightly and cook over low heat for twenty minutes or so.
While the rice is cooking, grate the orange rind and set aside. Melt the second two tablespoons of butter over medium heat in a small saute pan and cook the mushrooms with salt and pepper until they start to brown. Set aside the mushrooms.
Using the same saute pan you used for the mushrooms, heat the olive oil over medium high heat. Add the shallots and sprinkle with salt. Cook, stirring often and keeping a close eye on them so they don't burn. Drain on a paper towel.
When the rice is done, stir in the grated orange peel, mushrooms and shallots. Turn off the heat and put the top back on so the flavors can meld. Leave for about five minutes. Have a glass of wine with your rice.