Tuesday, May 13, 2014

Dixie Rice


Greens are a common side dish in a Southern home. Sometimes though, you just make too many. What do you do with the leftovers? Greens are something that is good once in a while, but day after day can get a little old. So I've come up with this wonderful little side dish that changes things up a bit. Dixie Rice is the perfect way to use up those leftover greens, without making them feel at all like leftovers. And if you don't have any extras, It's okay. Just make it using canned greens, instead.

A little something about greens is that there are so many different types: mustard, collard, turnip, or even spinach. The great thing about this recipe is that you can use any of them, or a combination of them - whatever suits your tastes. The only important thing is that they are seasoned well. So, if you're using the canned variety, don't skimp. Make sure you get a good flavored brand.

 Printable Recipe 
Ingredients:
  • 2 cups (or 2 cans) pre-seasoned and cooked Greens, cooled and drained
  • 2 cups Minute Rice
  • 2 cups Water
  • 1 Chicken Bouillon Cube
  • 1 Tbs Butter (or Margarine)
  • 1 cup Ricotta or Cottage Cheese (your choice)
  • 1 Egg, beaten
  • Salt and Pepper

Method:

Preheat the oven to 375 degrees. Spray a 2 quart baking dish with cooking spray, and set it to the side. 


Pour your greens into a colander (strainer) in the sink and drain off the excess liquids. If your greens have bacon, or pieces of turnip in them it's fine. (Actually, even better in my book.) Just leave them there.

While the greens are draining, bring your water and chicken bouillon to a boil. Once boiling, remove from the heat and add your rice and butter. Cover and let it sit for 5 minutes.


As you rice finishes up, turn your greens out onto a tea towel (or clean, lint free paper towels). Wrap up the greens and tightly squeeze out as much of the moisture as you can. When your done, the greens should be around the size of a baseball or softball.


Chop the greens (bacon, turnips and all) into small pieces. Run your knife through the greens in 5 or 6 slices, give it a 1/4 turn and slice it 5 or 6 more times.


In a medium bowl add the cooked rice, chopped greens, ricotta (or cottage cheese), and egg. Season with salt and pepper, and stir to combine.


Pour the mixture into the prepared baking dish. Level out the top, and bake uncovered, in the preheated 375 degree oven until it bubbles on the sides (about 30 minutes).


Serves 6





Enjoy!

      


    

5 comments:

  1. This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!

    ReplyDelete
  2. Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again next week!

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  3. Looks good I wonder if I can trick my kids into greens with this.

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  4. Thanks for sharing this recipe with us on Five Friday Finds! You're featured this week as the most popular. :) Hope you can stop by again this week!

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