Saffron Rice with Greens, Garbanzos and Plums

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Posted By: Christine
Posted In:  Vegetarian
Page Views:  2120 views
Preparation Time:  15 minutes
Cooking Time:  30 minutes
Course: main dish
Cusine: north american


  • A big 'ole mess a greens (I had purple mustard greens, tatsoi and some other green that I can't remember the name of. Use anything you have, cleaned and trimmed then chopped.  If you're using anything with stems, set the stems aside, you'll want to start sauteing them first.
  • at least 10 cloves of garlic, peeled and chopped.  Half are going into your rice, half into your green saute.
  • 8 oz. chick peas - You could use a can, dried, whatever you like
  • 2 packages saffron rice (or whatever rice you like - we're going to make a lot)
  • 2 onions
  • 40 oz. of broth (I used a combo of chicken and vegetable - use whatever you like and however much your rice calls for - you could also use water)
  • 3 plums (next time I would use at least 7 or 8) chopped
  • olive oil



Heat a large (I used a dutch oven, but then I had to transfer it to a big pasta pot at the end.  You could start with the pasta pot and save yourself a step, I know I will next time) pot on med/high heat, swirl enough oil in to coat the bottom.  Add half your garlic and your onions, saute until transluscent, then add the rice.  Let the rice brown a little, stirring constantly, then add your liquid and prepare according to the package.

Heat a large saute pan on med/high heat.  Swirl some oil to coat the bottom and then add the other half of the garlic to that. Saute for a minute and then add the stems if you've got them.

Saute them for 5-10 minutes or until they start to soften, add the rest of your greens and allow to wilt. You can do this in batches, I just keep adding more as there's more room in the pot.

When the rice and greens are done, combine them in the big pot.  Put the saute pan back on the heat, you don't have to clean it.  When it gets hot again, add the plum and saute till they start to break down.

Add the plums and the chick peas to the greens and rice, tossed gently but thoroughly and serve.  Like I said above, there weren't nearly enough plums, but the combination was spectacular.  The rich rice, bitter greens, the snap of the chick peas and the sweet, cooked plums.  The more I think about it, you could use lots of different fruit in this recipe; any stone fruit certainly...

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