At the end of every week we gather up any veggies we can find laying around, nuts and even beans. We throw them in a pan and add rice for a quick, thrifty meal. The trick is adding a good mix of herbs and mirepoix to give it great flavor without resorting to too much salt or soy sauce.
Here is what I found to use this week:
BASIC RICE AND VEGGIES
- In Dutch oven or big frying pan heat a liberal amount of oil and when hot add
- 1 chopped onion
- Garlic to taste
- 1/2 cup mirepoix
- When onions are clear lower the heat
- Add herbs; this will vary with the veggies you use, but in this one I added
- Add 1/2 cup chopped nuts (I like cashews and peanuts best). Mix thoroughly with veggies and herbs
- Chop the veggies (either by hand or with a food processor); this week I had and added:
- green pepper
- beet greens (from our garden)
- corn (left from corn on the cob)
- When veggies start to soften add 1/2 to 1 cup water; cover tightly and cook about 5 minutes
- Turn the heat up and add the final ingredients:
- 1 cup brown rice
- 1 big handful of spinach
- Salt (to taste)
- Small squeeze of lemon
- Cook on high stirring constantly until spinach is totally wilted and cooked; serve hot
You can use just about any combination of vegetables. I try to balance the green and colored veggies. An alternative veggie mix would use green beans, zucchini, red chard, asparagus and cauliflower and fresh diced 2 tomatoes
Almost any nut will work – pine nuts, peanuts, almonds (especially slivered almonds) or pecans. If you are not vegan adding scrambled eggs is a nice touch.
If you don’t have brown rice you can use white rice, pasta or quinoa instead.
Your imagination is the only limit!