1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

 

Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. 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 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. 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.

 

 

Yield:

Calories:

Fat:

Fiber: