preliminary notes for grocery shopping: i used up some leftover habaneros, but i'll leave the seasoning up to you. likewise, you could substitute another dark, leafy green for the spinach. tomatoes would be a perfect addition, but i didn't have any on hand. (you may have noticed that this recipe is strikingly similar to the winter chickpea recipe i posted last week. it doesn't have to be, i just happened to need to use up the rest of the stuff i cut into for that recipe.) this was a "what do i already have in the fridge" kind of meal, so you should feel free to be creative. the only obstacle is making sure that the dish is flavorful enough -- extra points if you do this with as little salt as possible!
ingredients:
3 cups cooked brown rice
1 can (approx 2 cups) veggie stock - you may not use it all, but you need it in case the rice starts sticking
1 medium onion
2 small cloves of garlic
2 large handfuls of spinach leaves, rinsed (add more if desired)
1 tbsp olive oil
1 1/2 cups diced tomatoes (optional)
dash of salt (to taste)
juice of 1/2 lime
ground black pepper, sliced fresh peppers, sriracha - pick your seasoning
to make:
(cook the brown rice)
mince garlic, dice onion, mince peppers (if using)
heat olive oil in a shallow, wide saucepan/pot
sautee garlic, onions, peppers on medium heat until tender, stirring often
add rice, stir constantly to combine
when rice begins to stick, add about 1 cup of veggie stock
the stock should moisten the rice mixture, but it should not be too runny
stir frequently to make sure rice does not stick
allow mixture to come to a gentle boil
add the spinach (and diced tomatoes, if using)
stir - add more veggie stock if needed
cover and let the spinach wilt
taste, adjust salt/pepper
serve immediately
serves 2 adults as generous side or small entree
