Cajun French: le “spinach” (lu “spinach”) – spinach
Having fresh vegetables that needed cooking, we decided to make Veggie Rice. Sauté vegetables over rice was the plan but as always the plan evolved. Rice was cooked with fresh rosemary then combined with the vegetables and almond butter was added. Wow! The almond butter added a richness and the aroma made our mouths water.
Mais C’est Bon!
Enjoy!!
Ingredients:
½ lg leek, cleaned and sliced
5 cloves garlic, smashed and chopped
1 mushroom, chopped
½ cup yellow baby squash, chopped
4 cups chopped fresh spinach
1-2 Tbl grape seed oil
1 cup rosemary rice
1Tbl almond butter
1 Tbl pine nuts
Salt and Pepper
Pour grape seed oil in cast iron skillet and add leeks
Heat to medium and sauté
Add garlic and sauté
Add mushroom and squash and sauté
When vegetables become tender add spinach
Sauté spinach until wilted
Season to taste
Turn heat off
Add rosemary rice, almond butter, and pine nuts to skillet
Combine and serve warm
The rice and veggies were served with steamed Brussels Sprouts with a spicy sauce
Spicy Sauce
1Tbl Mayonnaise
1Tbl Crystal Hot Sauce
1 tsp Creole mustard
Mix ingredients well
