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Cook rice in a large saucepan of boiling salted water until tender, 30 to 40 minutes. Drain and return to pot; cover and let sit 10 minutes.
Meanwhile, in a medium pot, bring an inch of water to a boil. Add green beans and steam for 3 minutes; then drain. Heat 1 tablespoon oil in a skillet. Add green beans and garlic and sauté over high heat until green beans are tender and begin to brown. Add dandelion greens and continue to sauté until wilted. Remove from pan and set aside. Warm 1 teaspoon oil and add 1 cup of the rice, gently pressing with a spatula. Cook, without stirring, until the rice is crispy underneath, about 2 minutes. Remove from pan and repeat with the remaining rice, in batches, using 1 teaspoon oil per batch. Place all the rice, parsley greens and green beans back into the skillet and toss with soy sauce and vinegar. Crumble cheese on top and serve.