Dandelion Green Gumbo with Good Thyme Rice

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4 tablespoons extra-virgin olive oil, divided

1 cup white rice, such as Carolina brand

6 cups chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 tablespoons butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 teaspoon sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 tablespoons all-purpose flour

1 bottle pale beer

3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level

1 tablespoons Worcestershire sauce, eyeball it

1 (15-ounce) can petite diced, crushed or stewed tomatoes

4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped

1/4 teaspoon grated nutmeg

2 teaspoons lemon zest

2 scallions, finely chopped