Skip to content

Your Cart

Your cart is empty

Article: Spinach and mushroom rice bowl

Spinach and mushroom rice bowl

Spinach and mushroom rice bowl

Ingredients:

  • 1 cup (200 grams) raw brown basmati rice
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 teaspoon fine sea salt, divided
  • 1 medium yellow onion, minced
  • 1 pound (454 grams) mixed fresh mushrooms (see note 1)
  • 6 cloves garlic, minced
  • 5 ounces (142 grams) baby spinach
  • 1 tablespoon (15 ml) soy sauce
  • ¼ cup chopped chives

 

Instructions:

  1. Place the rice, 1 tablespoon of the olive oil, and ½ teaspoon of the salt into a medium pot with 1 ¾ cups cold water. (See note 2.)
  2. Bring to a boil over high heat, then cover, reduce heat to maintain a gentle simmer, and cook until water is absorbed, about 40 minutes.
  3. Meanwhile, heat the olive oil over medium-high heat in a wide skillet.
  4. Add the onion and cook, stirring occasionally, until it starts to soften, about 5 minutes.
  5. Clean and slice the mushrooms. Add them to the pan and cook, still stirring occasionally, until they have reduced in volume by about half and reabsorbed any water they've given off during cooking, about 5 to 7 minutes.
  6. Add the garlic and cook, stirring, one minute more.
  7. Add the spinach to the pan and cook, stirring, until just wilted.
  8. When the rice and the mushroom mixture are both cooked, add the rice to the skillet.
  9. Add the soy sauce and chives and stir together gently but thoroughly.
  10. Serve warm or at room temperature.

Read more

Zucchini spaghetti

Zucchini spaghetti

Ingredients: 1 tablespoon olive oil 2 garlic cloves, minced 2 medium zucchini 2 tablespoons grated parmesan salt and ground black pepper, to taste   Instructions: Slice the ends off the z...

Read more
Salad in a wrap

Salad in a wrap

Ingredients: head of leaf lettuce shredded 1 bell pepper thinly sliced 2-3 large fat carrots, julienne 5-6 radishes thinly sliced ½ package rice noodles about 2-2.5 oz of dry noodles, cooked...

Read more