Stir-Fried Brown Rice with Broccoli Rabe


This is the one from the Deborah Madison book. I substituted a few things--i used the mustard greens, because they are abundant down here, used green onions instead of scallions (or are they the same thing--i always get confused about onions), and used sesame oil instead of peanut oil, and reg. peanuts (green) instead of Spanish. also reduced the chile by half so it wouldn't be too spicy for the kids. Needless to say, it turned out very good--the cilantro was very refreshing, and an excellent combo with the peanuts. i think i'll make it again this week.


1 bunch broccoli rabe or mustard greens
3 T roasted peanut oil
1/2 c Spanish peanuts, skinned
1 bunch scallions, including half of the greens, sliced
2 T finely chopped ginger
1 jalapeno chile, seeded and finely chopped
1/2 c chopped cilantro
3 cups cooked brown rice
Salt
1 or 2 eggs
2 T soy sauce

PEEL the broccoli rabe stems, then plunge whole bunch into a pot of boiling salted water. Cook for 5 min., drain, chop coarsely.

HEAT oil in large skillet, fry peanuts over med-hi heat til golden. Scoop them out, leaving oil in pan. Add scallions, ginger, chile, and half of the cilantro and stir-fry over hi heat for 1 min. Add rice and greens, season with few pinches salt, stir-fry until rice is hot. lower heat and make a well in middle. mix egg w/ soy sauce, add to well, stir to distribute the egg. It will cook quickly. Taste and add more soy sauce if needed. Toss with rest of cilantro and peanuts and serve.

instead of egg you could use tofu. just cube and fry with the scallions until light gold and firm.