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Chef JJ Johnson's new cookbook celebrates rice, the humble grain that feeds the world

Love potlikker? Try a homespun recipe from 'The Simple Art of Rice'

Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot.

RECIPE: JJ Johnson's collard greens and rice soup

Potlikker is the term for the juice left from cooking seasoned collard greens, and that's what is used here to build the broth.

JJ Johnson's recipe for Collard Greens and Rice Soup | iNFOnews | Thompson-Okanagan's News Source

Chef JJ Johnson created this soup so that he could incorporate some of the most basic ingredients he loves in one pot.

Chef JJ Johnson's new cookbook celebrates rice, the humble grain that feeds the world

This fall he's tried to prove that with the cookbook “The Simple Art of Rice,” an embrace of how the world has used the humble grain in everything from Seafood Paella to Thai Sticky Rice. Johnson, who co-authored with food writer Danica Novgorodoff for Flatiron Books, begins with tips on mastering the basics — they endorse the washing of rice, for instance — as well as exploring the different kinds of grains you might encounter, like Carolina Gold, Jefferson Red and Thai Red Cargo.