Instructions: In large saucepan, bring water to boil over high heat. Stir in rice and salt.

Cover and reduce heat to medium-low. Simmer for 20 minutes. Remove from heat.

Let stand, covered, for 5 minutes or until water is completely absorbed. Fluff with a fork. Leave rice, uncovered, off to the side while preparing rest of dish.

Bring a large saucepan of water to a boil. Add parsley, spinach, mustard greens, kale and scallions, and blanch for 1 minute. Strain. Place greens in an ice bath or under cold running water to stop cooking process.

Strain greens and place them in a blender or food processor. Process, using just enough water to puree greens. Strain, saving 1 tablespoon of the liquid.

Heat a large skillet over medium heat. Add oil, reserved tablespoon of liquid, and greens. Stir, and immediately add cooked rice. Cook for 2 to 3 minutes, stirring constantly, until rice is heated through. Taste and check seasoning, adding salt if needed. This is a great side dish with meat, fish or poultry.

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