Creamy Risotto-Style Brown Rice With Spring Greens And Asiago

• sea salt or kosher salt
• 12 ounces (about 12 cups) mixed spring greens, such as tatsoi, baby mustard greens, lamb's quarters and arugula
• 1 tablespoon extra virgin olive oil
• 1 large bunch scallions or ramps (wild leeks), trimmed and thinly sliced (about 1 1/2 cups)
• 1 teaspoon finely chopped peeled fresh ginger
• 1 teaspoon finely chopped garlic
• 3 1/2 cups cooked brown rice, preferably basmati (from 1 1/2 cups raw rice)
• 1 tablespoon unsalted butter
• 2 ounces Asiago cheese, finely grated (about 1/2 cup), plus additional for serving
• freshly ground black pepper

1. Bring a large pot of salted water to a boil.
2. Add the greens and cook until they are just wilted, about 1 minute.
3. Use a mesh skimmer or slotted spoon to transfer the greens to a colander and let cool slightly; reserve the cooking water.
4. Press the greens to remove excess water, then transfer them to a board and coarsely chop.
5. In a large skillet, heat the olive oil over medium-high heat.
6. Add the scallions or ramps with the ginger, garlic, and a pinch of salt and cook, stirring until softened, about 2 minutes.
7. Stir in the rice, chopped greens, butter and 1 1/2 cups of the reserved cooking water and cook, stirring, until the water is almost absorbed, 3 to 4 minutes.
8. Stir in the cheese and season with salt and pepper.
9. Serve, passing additional grated cheese at the table.

salt, tatsoi, extra virgin olive oil, scallions, fresh ginger, garlic, brown rice, unsalted butter, cheese, freshly ground black pepper

Taken from www.foodrepublic.com/recipes/creamy-risotto-style-brown-rice-with-spring-greens-and-asiago-recipe/ (may not work)