This earthy dish is one of my favourites, it’s creamy and very filling. I only had to use ingridients already in my kitchen.
Here’s what you’ll need:
- 2tsp of olive oil
- ½ cup of diced onion
- Salt, pepper, and garlic powder to taste
- 1¼ cup of brown rice
- Half a lime
- 2 cups of water
- 1½ cups of chicken or vegetable broth
- Handfull of spinach. *chopped*
Step 1. Get a pan about 2 inches deep, rinse your rice beforehand and then put the rice in the pan. Then add 2 cups of water and then let it boil. Then turn down to a simmer for 15-19 minutes until the majority of the water has evaporated and the rice is tender.
Step 2. Saute your spinach and onion until they are tender. Then place in a cup or bowl for later use.Your can caramelize the onions a bit more if you’re seeking extra flavour of onion.
Step 3. When the rice is ready, get another 2 or 3 inch pan, drizzle your olive oil and let the pan heat up before use. Then put in your rice and 1 cup of broth, spinach and onion. Stir the rice until almost all of the broth is gone. When stirring and the rice doesn’t cover your spoon’s tracks, you can then pour in your ½ cup of broth and wait for the rice to reach the same consistency as done previously. Add your garlic, pepper and salt when you put in your last cup of broth. Your rice should have a thick and creamy consistency.
Step 4. Cut your lime half into 2 wedges, pur your risotto into a bowl, you can garnish with a pinch of parsley. Then add your two lime wedges on the side.
Voila! There you have it, delicious brown rice and spinach risotto. This dish serves 1 but you can double the amount of ingridients if you wish to cook for two.