DANDELION GREEN GUMBO WITH GOOD THYME RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.
- Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.
- Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.
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Michael olsen
[email protected]This gumbo was a bit too spicy for my taste, but it was still good. I would recommend using less cayenne pepper if you don't like spicy food.
Najeep Ibrahim
[email protected]I wasn't sure what to expect from this gumbo, but I was pleasantly surprised. It was really flavorful and the dandelion greens added a nice touch.
Park
[email protected]This gumbo was easy to make and it turned out great! I will definitely be making it again.
Mian Mahad
[email protected]I've made this gumbo several times now and it's always a hit with my family and friends. It's a great way to use up dandelion greens from the garden.
Uthom Risi
[email protected]This gumbo was delicious, but it was a bit too salty for my taste. I would recommend using less salt if you don't like salty food.
Md Moksed Ali
[email protected]I followed the recipe exactly and my gumbo turned out great! It was so flavorful and the rice was cooked perfectly.
Ain't Kgothatso
[email protected]This gumbo was a bit too spicy for my taste, but it was still good. I would recommend using less cayenne pepper if you don't like spicy food.
Promoter Couliomusa
[email protected]I wasn't sure what to expect from this gumbo, but I was pleasantly surprised. It was really flavorful and the dandelion greens added a nice touch.
Dom Gomez
[email protected]This gumbo was easy to make and it turned out great! I will definitely be making it again.
Mtho Astrah
[email protected]I've made this gumbo several times now and it's always a hit with my family and friends. It's a great way to use up dandelion greens from the garden.
Finan Sheehan
[email protected]This gumbo was delicious, but it was a bit too salty for my taste. I would recommend using less salt if you don't like salty food.
Nondumiso Gumede
[email protected]I followed the recipe exactly and my gumbo turned out great! It was so flavorful and the rice was cooked perfectly.
Soma Salh
[email protected]This gumbo was a bit too spicy for my taste, but it was still good. I would recommend using less cayenne pepper if you don't like spicy food.
Himel Himel
[email protected]I wasn't sure what to expect from this gumbo, but I was pleasantly surprised. It was really flavorful and the dandelion greens added a nice touch.
Cher Mack
[email protected]This gumbo was easy to make and it turned out great! I will definitely be making it again.
Sattar Bbar
[email protected]I've never had dandelion greens before, but they were really good in this gumbo. The thyme rice was also a great touch.
Tonny
[email protected]This gumbo was delicious! I used fresh dandelion greens from my garden and they were so flavorful. The thyme rice was also a great addition, and it gave the gumbo a nice earthy flavor.