Richie loves rice. So I try to make him rice in lots of healthy ways. I like adding veggies, cooking it in vegetable broth, adding an egg at the end for some protein. And of course I use brown rice. Rice is such an easy side dish, so I started trying to make it more often. It’s pretty cheap, can be brightened up in quite a few ways, and again, Richie really really likes to eat it. Eating it with a fried on top just means it’s a full meal for one of those really lazy weeknights. You have all your food groups right there! Vegetables, carbs, and protein. Plus the added deliciousness of the runny egg yolk mixed in makes it exciting enough to call dinner.
This is one of those easy dishes I like to make on a Sunday and serve it one night during the week. Or give it to Richie a few times just because he loves it. The vegetable stock and fresh oregano add a lot of flavor to the rice, which can ordinarily be quite boring. If you don’t have fresh oregano, add a teaspoon of the dried stuff to the veggies when sauteeing them. It’ll still add a good amount of flavor. I happen to love using fresh oregano, so when I have it in my house I like to use it up. The lemon adds a great freshness to it, and it’s just a splash, so the flavor isn’t too strong.
Mushroom and Spinach Rice, adapted from Chef at Home:
Serves 4
Ingredients:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sprig of fresh oregano, leaves removed
- 2 tablespoons olive oil
- 8 ounces of mushrooms
- 10 ounces baby spinach
- 1 1/2 cups brown rice
- 2 1/2 cups vegetable broth (I use homemade)
- Juice of 1/2 a lemon
Directions:
1. In a saucepan, combine the rice, broth, and oregano. Bring to a boil, stir, and reduce heat to low.
2. Cover and simmer for 45 minutes, until the rice is tender.
3. Meanwhile, in your dutch oven (or a large skillet), heat the olive oil and saute the onion, mushrooms, and garlic until tender.
4. Add the spinach, cooking until just wilted.
5. Add the lemon juice and mix.
6. Toss the cooked rice with the spinach mixture.
7. Optional: fry an egg in some butter and serve atop a giant spoonful of rice.
