This rice soaks up the tomato liquid for the most flavorful dish that you can fathom. Sautéed spinach with a whisper of nutmeg rounds everything out. Iron, lycopene, grains for energy, nothing more to say.

Spinach Rice [Vegan]

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Serves

4-6

Cooking Time

45

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Ingredients

  • 8 ounces fresh baby spinach
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, minced
  • 1 garlic clove, minced
  • 1 pound organic tomatoes, peeled and crushed
  • 1/2 cup uncooked long-grain basmati rice, rinsed
  • 1/4 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup unsalted organic vegetable stock
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Preparation

  1. Place a tablespoon of water in a skillet over medium-high heat and add the spinach to just wilt. Remove the spinach from the heat, squeeze out the bitter liquid, and set the spinach aside.
  2. Heat the oil in a heavy-bottomed, lidded pot over medium heat and add the minced onion and garlic. Cook until translucent, about 10 minutes. Add the tomatoes and simmer for 5 minutes.
  3. Add the rice, lemon zest and juice, salt, pepper, paprika, and nutmeg. Stir to combine.
  4. Add the vegetable stock and spinach. Simmer, covered, for 30 minutes.
  5. Serve immediately or allow to cool and then store in the fridge until ready to reheat.
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