I think that the original recipe came from Bittman but I have searched for it in vain. This is an elaboration on what I remember. The original cooked dandelions in butter with garlic and then stirred in the rice and, I think, chicken stock. Usually I have lots of spice in my greens and this was a gentle and delicious dish. I added in golden raisins, grated blood orange rind (you could use any orange), sauteed oyster mushrooms (you could use any mushrooms), and frizzled shallots. My son, the Critic, thought it was delicious. I served it as a main dish, but it would be nice with lamb chops.

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