By Rissa Miller, Senior Editor Vegetarian Journal
By Rissa Miller, Senior Editor Vegetarian Journal
(Serves 4 as a side dish; 2 as an entrée)
2 teaspoons olive oil
1 small onion, chopped (about ½ cup)
2-4 cloves garlic
1 cup brown rice
2 cups low-sodium vegetable broth (or water)
1 Tablespoon dried dill
1 Tablespoon fresh mint, chopped
2 Tablespoons fresh chives, chopped
16 ounces fresh spinach, washed and roughly chopped (usually one box or two bags)
Salt and pepper, to taste
1 lemon, juiced and zested
Fresh herbs or lemon wedges to garnish, optional
In a large pot, warm the oil over medium-low heat for about one minute. Add onion and garlic, and sauté for 2-4 minutes until soft. Add the rice and broth, cover, and simmer for 20-25 minutes, until rice is mostly tender. Stir in dill, mint, chives, spinach, and salt/pepper. Cover and cook another 5-10 minutes until spinach is wilted and rice is thoroughly cooked. Before serving, stir in lemon juice and zest. Top with fresh herbs or lemon wedges, as desired. Serve warm.
Cook’s Note: To make this a heartier entrée, add 1½ cups canned chickpeas with the rice during cooking.