LUCY BURDETTE: I've been making a variation of this recipe for years--if we're counting, probably close to 30-gulp! It began as a recipe I spotted in Diet for a Small Planet, but it's evolved over the years. You can make this with spinach, or chard, or even kale--it's very easy to pull together, especially if you made extra rice for dinner the night before.
We sometimes eat this as our vegetarian main dish, with a green salad on the side. (And I must assure you that John is not even close to vegetarian, and he loves this dish.) But you could also serve it on the side of something simple and grilled.
2 cups cooked brown rice
One large bunch fresh spinach
One half large onion, chopped
4 ounces sharp cheddar, shredded
In a large frying pan, saute the chopped onions in olive oil until they begin to turn soft and brown. Add the cooked rice, stir, and cook over low heat for five to ten minutes.
Meanwhile, clean and chop the spinach. Always opt for more than you think you need--as it wilts down to nothing. Distribute the spinach over the top of the rice, continue cooking, this time covering the pan.
When the greens are wilted (10 or so minutes), sprinkle the cheese over the top and shake on a tablespoon or more of the soy sauce, to taste. Mix it all together.
If you haven't been hasty, some of the rice will be a little crunchy, making a delicious contrast to the creaminess of the rest.
Lucy Burdette writes the Key West food critic mysteries. #6 in the series, FATAL RESERVATIONS, will be in bookstores on July 7!
After you eat your spinach, you can go over and pre-order it!
And congratulations to Krista for THE DIVA STEALS A CHOCOLATE KISS, and to Sheila for PRIVY TO THE DEAD. Hope your copies are on your bedside table!
And PS, one more thing, Goodreads is running a giveaway for 25 copies of FATAL RESERVATIONS. You can enter to win right here.