You guys are in for a treat today because this is officially my first recipe post of 2018 on the blog! Yaaay, get excited! I really enjoy cooking and unfortunately, I haven’t been able to cook as much as I would have liked to over the last few months. I’ve started to get back into it and I made something last week that I want to share with you guys today.
I wanted to make something that was cheap, delicious, healthy and could be paired with a lot of different things. To me, that means making something with rice and veggies. This is what I came up with and I definitely think I will expand on this in the future.
*I don’t cook with exact measurements! Any and all measurements mentioned below are approximations.*
short grain brown rice: 2 cups
spinach: 1 bunch
garlic: 3 cloves
1/2- white onion
salt: to taste
turmeric: 1/2 tsp
sweet corn: 1 ear
1. Make The Rice
So first thing’s first, you’re going to want to make the rice. I prepare most rice the same way, boil the rice and water in a pot together, then turn it down and let it simmer for 30 minutes. As far as measurements are concerned, this is the rule I follow: If I’m making 2 cups of rice, I used 3 cups of water and if I’m using 3 cups of rice, I use 4 cups of water etc, etc.
For this rice, I suggest adding the turmeric and salt in with the rice as it cooks so that you get an even flavor and color all throughout the rice.
You can also add the onion and the garlic in as is cooks too if you want to the rice to absorb the flavors as it cooks. I didn’t do this, but I imagine it would be good!
2. Steam The Corn
If you’re using canned corn, you can skip this step. If you’re using corn on the cob like I did, you need to steam it as the rice is cooking that way the corn will have time to cool off before you cut it off the cob. You might (definitely will) burn yourself if you try and cut corn on the cob right out of the steamer.
(I’m just going to assume that we all know how to steam veggies and that I don’t have to explain this step further…)
3. Cut & Prep Veggies
Rinse/ wash your tomatoes and cut them to your desired size and then do the same thing with your spinach. Once prepped, put the veggies on a plate and set them in the fridge for later.
While the rice is still hot, put the veggies in the rice, cover it with the lid and then let it sit for five minutes. After five minutes, stir in the veggies so that they wilt.
5. Season To Taste
You can really do whatever you want with this rice, so at this point, you can either add more salt, add some garlic/onion powder or whatever suits your fancy at that point! Get creative and see what you come up with.
6. Sauce (optional)
I have noticed that I have an excessive amount of sauces in my fridge and I’m really trying to use all of them. When I made this rice, I thought it would be a good idea to throw some of them together to see if I could make something tasty. It totally worked!
In general when I make a sauce, I start out using the ingredients very sparingly and then build as I go, which is what I did here.
This can definitely be on the salty side though, which is why I used a very very small amount of agave just to help cut the saltiness. The water also helped to smooth out the rough edges. The nutritional yeast adds a bit of creaminess to the sauce.
Ingredients (stay with me):
bragg’s Liquid Aminos
Amy’s Ginger Sesame Dressing ( has honey in it which I only realized after using it)
And there you have it, my loves! A random, yet delicious, recipe idea for you to try and expand on. I’d love to hear what you guys think about it and your ideas on what else to add to it.
That’s all for today! Love y’all!