2 bunches spring greens, chopped
3T oil or ghee
1 small onion or 3 spring shallots, diced
.5 C any type of white rice, rinsed
2 T ginger, chopped
1 t paprika
1 C cilantro
1 t cumin
Heat oil in a heavy bottomed pan and toast spices and rice till spices release their fragrance. Add and saute' onion next. When the onion is translucent add greens, cilantro and salt. Cover and cook 10 min. stir and cook on low for another 30 min. Add water if it the rice starts to dry out.
adapted from —Deborah Madison, author of "Local Flavors"