Garlic and Turnip Green Rice with Piri Piri Oil
This rice dish is similar to what I would think of as a loaded risotto. With turnip greens and kale mixed throughout and a rich brothy texture, it is hearty and filling. The Piri Piri oil and lemon gives it a sumptuous mouthfeel and a bright kick all at the same time. Absolutely delicious on its own, but made even better partnered with roasted root vegetables and Piri Piri Chicken.
Garlic and Turnip Green Rice with Piri Piri Oil
Adapted from My Lisbon: A Cookbook from Portugal’s City of Light by Nuno Mendes
For the Piri Piri Oil
5-7 fresh piri piri or other small chilies
4 garlic cloves
1 tsp sea salt
¾ cup olive oil
10 dried piri piri or other chilies, coarsely chopped and seeded
2 Tbsp brandy
Finely grated zest of 1 lemon
1 Tbsp lemon juice
1 Tbsp white wine vinegar
3 bay leaves
A few black peppercorns
For the Rice
4 Tbsp olive oil
1 white onion, finely diced
2 garlic cloves, crushed
A small bunch of turnip greens, leaves, and stems, finely chopped
1 ½ Tbsp butter or butter substitute
1 cup short-grain rice
1 quart (approx. 4 cups) vegetable stock or water
3 ½ ounces kale, stems removed, leaves coarsely chopped
A small bunch cilantro leaves, finely chopped
Freshly squeezed lemon juice
Salt
1. To make the piri piri oil – Make a paste with the fresh chilies, garlic, and salt in a small food processor, or mortar and pestle. Heat the past with ¼ cup oil in a small pan over low heat. Add the remaining ingredients except the remaining oil. Increase heat to medium and cook 3-4 minutes to burn off the alcohol and lightly caramelize the garlic and chilies – do not let them burn. Remove the pan from heat and stir in the remaining ½ cup olive oil.
2. To make the rice – Heat the olive oil in a pan over medium heat. Add the onion, garlic, and turnip greens, and cook for 10 minutes, or until soft. Add the butter and then rice to the same pan and cook for a few minutes to toast it. Add the stock and cook over low heat for 10 minutes. Stir in the kale,. Cook stirring occasionally, for about 25 minutes, or until the rice is a little al dente but still has a thick broth-like consistency. Remove from the heat, cover and let sit for 5 minutes, to enhance the flavors. Just before serving stir in the cilantro. Then add a generous squeeze of lemon juice and the piri piri oil. Taste for seasoning, adding salt as necessary. Serve warm.
