Dandelion Green Gumbo With Good Thyme Rice
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Extra-Virgin Olive Oil (divided)6 cups
Chicken2 tbsps
Butter4 cloves
Garlic (finely chopped)1 large
Yellow Onion (chopped)1
Salt3 tbsps
All-Purpose Flour1 tsp
Nutmeg (grated)2 tsps
Lemon ZestDirections:
1
Remove bay from gumbo
2
Scoop up gumbo and top with scoops of rice and serve
3
Heat a sauce pot over medium heat
4
Add 2 tablespoons extra-virgin olive oil and rice
5
Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil
6
Cover the pot, reduce heat to simmer and cook 18 minutes or until tender
7
Heat a soup pot over medium to medium high heat
8
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot
9
When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika
10
Cook to soften veggies, 5 minutes
11
Add bay leaf and flour and cook the flour another minute
12
Stir in the beer and reduce the liquid by half, a minute or so
13
Add hot sauce, Worcestershire and tomatoes
14
Add 1 quart stock to the pot, stir in the greens and season with nutmeg
15
Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter
16
Adjust seasonings, to taste
17
Uncover rice and add lemon zest and scallions
18
Remove the thyme stems and fluff rice with a fork