Very Green Rice
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Mollie Katzen's The Vegetable Dishes I Can't Live Without/ Serious Eats
Ingredients
4 scallions, trimmed & cut into 2" lengths (whites & greens) 
1 cup loosely packed watercress
1 cup loosely packed flat-leaf parsley
1 cup loosely packed mint leaves
1 cup loosely packed cilantro leaves
2-3 tbsps EVOO
1 tsp minced garlic
4-5 cups cooked brown basmati rice
1/2 tsp salt
3/4 cup lightly toasted pine nuts (optional)
1 lemon, cut in wedges
Directions
1. Pile all the scallions and green herbs into the food processor and pulverize almost to a paste.
2. Place a large, deep skillet over medium heat. After
about a minute, add the olive oil and swirl to coat the pan. Add the
garlic and sauté by itself for just a minute, then add the processed
herbs and cook, stirring, for about 5 minutes.
3. Add the rice, mixing it in with a fork until the
green mixture is uniformly distributed. Stir in the salt and serve hot
or warm, topped with pine nuts, if desired, and accompanied by a
squeezable wedge of fresh lemon. Remind people to use it!
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