A rendition of the classic arroz con collejas or rice with campion, using pork, toasted rice, and white campion greens.
Course: Side Dish, Snack
Keyword: Campion, Heirloom rice, Spanish
4ozham or bacondiced small
¾cupbasmati or long grain rice
1cupplus 2 tablespoons boiling water
4-6ozcampion tips or greens
Kosher salt and pepper
½cupgreen garlic or 1 small onion and a small clove of garlic
1small tomatodiced small, to garnish, optional
Pinchof saffronoptional, see note
First, toast the rice. Put the rice in a pan and toast in the oven at 350 for 20 minutes or so until golden brown. Meanwhile, pour the water over the saffron, 1 tablespoon of the oil and ¼ teaspoon of salt in the pan you will cook the rice. When the rice is golden and toasty, add it to the pan with the water, bring to a simmer, then cook on the lowest possible heat until the rice is just done. Reserve.
Bring a pot of salted water to a boil and blanch the campion for a few seconds to wilt it, then rinse under cool water, squeeze dry, slice into 1 inch pieces and reserve.
Meanwhile, render the ham or bacon in the oil, then add the green garlic or onion and garlic and cook for a few minutes. Add the rice and campion and stir to warm through, then adjust the seasoning for salt and pepper as needed. Add ½ the tomato, garnishing with the remainder.
On the saffronSaffron is optional here, but the color is nice, and the flavor it adds invokes Spanish cuisine like nothing else in my opinion. If you don't have any Mancha saffron, or don't care to spend for it, consider azafran you can buy in Latin American grocery stores, or just a pinch of paprika. It's also fine ommited, and the toasted rice will still give you plenty of flavor.