May 14, 2009
Mizuna seems to be the latest craze to hit the Pacific Northwest. The greens have a distinctive peppery taste, and is very versatile, eaten raw (in salads) or cooked (in risotto).
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 2 cups white long-grain rice
- 2-3 cups broth (I used vegetable broth, but chicken would work)
- 1/2 lb asparagus, cut into bite-sized pieces
- 1/2 cup fava beans (fresh, shelled)
- 1 bunch mizuna, cut into thirds (stems included)
- salt and pepper to taste (be careful with the salt if the broth you use has a high salt content)
- 1/2 cup Parmesan cheese, grated
- water as needed
Heat olive oil in a large pan or pot. Add onion and saute until caremalized, add garlic and saute one more minute. Add rice and stir until rice starts to brown, about 3 minutes. In another pot, heat water and parboil asparagus and fava beans for 2 minutes. Drain and set aside. Add broth to rice, 1 cup at a time, until absorbed. At this point, taste the rice to see how firm it is. If it is not soft enough, add more water, 1 cup at a time, until rice reaches desired firmness. Add asparagus, fava beans, Parmesan, and mizuna greens and stir into rice. Cover and let sit for 2-3 minutes or until greens wilt. Salt and pepper to taste.