Once again I was looking for a recipe to use up a bag of spinach. I was inspired by something David's mom made us the night before. It was a rice stir fry with chicken and vegetables. It was really good and a good starting point for our dinner last night.
Because brown rice takes 45 minutes to cook, I made it during the day while baby was sleeping to speed up the time it took to make dinner. I only used 1/3 dry (about 1 cup cooked).
Then at dinner time, I chopped (okay I had David chop) up half an onion and a handful of mushrooms. We already had chopped carrots and red bell pepper in the freezer so I added some of that too. I put it all in a large skillet on medium heat and cooked until the veggies started to melt (I put them in frozen). Then I added the entire bag of spinach and waited for it to wilt. While waiting, I started the shrimp on moist heat (bowl of warm-hot water, dump the shrimp in. Then de-tail). We decided to go with shrimp instead of chicken since our chicken would've been too much prep work for this quick dinner.
When the spinach was wilted, I added the shrimp and the rice to warm through. I also turned the heat down to low at this point. Then I added some garlic, paprika, and cumin. We had planned on adding coarse sea salt but our grinder wasn't working right.
It's so easy (especially if you get someone else to do the prep for you) and delicious! 5 vegetables in one simple dish. Of course you can change out anything. Shrimp could easily be left out entirely or substituted for a different protein. You can use white or brown rice, or even quinoa or couscous. And of course the vegetables and spices can vary too. This dish is very versatile!
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