Serves 12-18. Recipe is from “Artful Feast: An Elegant Lifestyle for Dining” by Dr. Nia K. Terezakis, who says this is a favorite buffet dish of hers. “Also good to have cold as a leftover; can add bits of a smoked or roasted chicken that has been deboned and skin removed. Great to use for lunch the day after. Note: greens will darken to a yellowish brown color if cooked with the rice, so best to add them raw at the end and they will retain their bright green color and crispness. My mother liked using Uncle Ben’s Rice as she felt that it remained firm and not mushy.”
1 bunch fresh parsley (flat or curly leaf), chopped
1 to 2 bunches green onions, chopped
1 bunch of celery hearts, chopped
1½ to 2 cups uncooked rice (Uncle Ben’s)
3½ to 3¾ cups of water
¾ teaspoon salt
4 tablespoons unsalted butter
1. Ahead of time, chop parsley, green onions (white parts chopped, green parts cut into 1- or 2-inch pieces), and celery (include leaves). Refrigerate until needed.
2. Heat oven to 350 F. Add uncooked rice, water, salt and butter into a glass baking dish (such as Pyrex). Cover tightly with foil. As guests arrive, place casserole in the oven and cook for 35 to 45 minutes or until most of the liquid is absorbed.
3. Add raw greens to the hot cooked rice and serve.