BASIC BEDROCK COOKING

For the Turmeric Black Pepper Basmati Rice:

1. Rinse and wash the rice.
2. Combine 1 cup of rice with 1.5 cups of water in a pot.
3. Add ¾ teaspoon of turmeric, a pinch of salt, 1 tablespoon of black pepper, and 1 bay leaf.
4. Stir to combine.
5. Start the rice on high heat until it comes to a boil.
6. Once boiling, place the cover on halfway to allow some steam to escape, and lower the heat.
7. Cook until the water is absorbed and the rice is fluffy. To check, tip the pot; if no liquid shows, it's done.
8. Turn off the heat, cover completely, and let it sit until ready to serve.
   For the Greens:
9. Remove the stems from the collard greens and slice the leaves into bite-sized pieces.
10. Rinse the collard greens and pre-chopped kale.
11. Place the greens in a bowl and pour boiling water over them. Let the collard greens sit for a couple of minutes and the kale for about a minute.
12. Strain the greens.
13. Heat a generous amount of olive oil in a deep sauté pan.
14. Add the greens and cook for a couple of minutes, holding the vibrant green color.
15. Add most of the diced garlic and lemon zest (reserve a little for the chickpea sauce), a pinch of salt, and a good pinch of black pepper.
16. In a separate bowl, mix 1 heaping tablespoon of cornstarch with the reserved aquafaba from the chickpeas, ensuring no clumps remain.
17. Add about half of the aquafaba slurry to the greens, along with some water, to create a garlicky sauce.
    For the Chickpea Parsley Sauce:
18. Strain the chickpeas, reserving the aquafaba.
19. Heat some olive oil in a pan.
20. Add the chickpeas, the remaining diced garlic and lemon zest, a pinch of salt, and black pepper.
21. Add the remaining aquafaba slurry to the pan.
22. If needed, add a little more water to adjust the consistency.
23. Stir in the diced parsley and sliced green onions.
    To Assemble:
24. In a bowl, place a serving of the turmeric rice.
25. Top with the garlicky greens and the chickpea parsley sauce.
26. Serve hot and enjoy.