A Provençal Tian of Rice and Greens
“Tian” is a Provençal word for a shallow pottery dish, and there are almost as many tians as there are vegetables. The common ingredient is usually cooked rice enlivened with a green vegetable, aromatic seasonings, and cheese. To make it for one, use a shallow, single portion baking dish.
Ingredients
Preparation
Step 1
Rinse the greens and remove and discard really tough stems; if you’re using Swiss chard, cut the stems into 1/2-inch pieces and include. Heat the olive oil in a skillet or a wok, and sizzle the garlic for a few moments, but don’t let it turn brown. Dump in the greens with the water still clinging to them, and stir them around. Cook, adding a little more water as needed, and season with salt. When just tender—about 3 minutes for spinach, a bit longer for coarser greens—toss in the rice and half the butter and mix. Taste for seasoning, and add more salt and several turns of the pepper grinder. Transfer the contents to a shallow baking dish, cover lightly with breadcrumbs, and dot with the remaining butter. Sprinkle on enough cheese to cover the top. Bake in a preheated 350° oven for 15 minutes. If you want to brown the top a little more, slip the dish under the broiler.
Variations
Step 2
A zucchini tian is awfully good, and you don’t need to precook the zucchini. Just use a small one, and grate it on the coarse holes of a grater. Salt it and pat dry with a towel, then mix in with the rice. Proceed as above.
Step 3
If you want to make a more substantial dish, fold in some small lumps of goat cheese or mozzarella and a few slices of shredded ham.
