Our Veggie Kitchen

I made this for a change in repertoire of weeknight rice meals. My intention was to start the rice, then do the prep work, make the sauce and saute the veggies in time for the rice to start cooking. The pace was brisk, but I did it. I ended with a veggie laden rice dish with Alfredo overtones. Next time, I'll use brown rice. It'll give me an extra fifteen minutes and the texture would work better in this dish.



Creamy Spinach and Rice
1 1/2 cup jasmine or brown rice
12 tbs olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb small button mushrooms
1/2 lb baby spinach, chopped
2 zucchini, chunked
plenty of cracked black pepper
salt to taste
Sauce:
1 tbs cornstarch
12 oz silken tofu
1/4 cup cashews, ground
1 tbs miso
1/2 lemon, juiced
1/4 cup white wine
1/2 tsp nutmeg (see note)
1/4 tsp cinnamon
1/2 tsp salt

NOTE: 1/2 tsp of nutmeg will yield a strong nutmeg flavor. You may want to add 1/4 tsp and adjust with more to taste.

Add rice to boiling water, and cook according to package directions. While the rice is cooking, heat oil in a large saute pan. Add the onions and mushrooms. Saute until the onions are soft (you should have time to chop the spinach while the onions saute). Add the spinach and cook until most of the liquid from the spinach and mushrooms has been cooked off. Add the garlic and zucchini, and saute until the garlic becomes fragrant, a minute or two. Reduce heat, cover and simmer until the rice and sauce are completed.

While the spinach cooks, combine the sauce ingredients and blend thoroughly. Combine the vegetables with the sauce. Bring to a boil and remove from heat. Add the rice and stir to combine. Add salt and plenty of cracked black pepper to taste. Pepper will definitely enhance the flavor, so don't forget it.

4 Servings: 514 Cal (13g fat, 77g carbs, 22g protein)