Spinach Saute with Basmatti Rice
Ingredients
- cooked rice made from 1 cup raw basmati rice
- 1 onion (chopped)
- 1-2 Tbl lemon zest (grated)
- 1-2 Tbl fresh ginger (grated)
- 1 clove to 1 head garlic
- black pepper
- red pepper (optional)
- 1-2 Tbl balsamic vinegar
- 1 Tbl soy sauce
- 1 cup coarsly sliced mushrooms
- 1 package fresh spinach (washed, stems removed)
- 1 can pinto beans (drained)
Instructions
In a large covered skillet, saute onion, lemon zest, ginger, garlic, and pepper in white wine or oil. Add vinegar, soy and mushrooms. Cook until the onions are limp. If the liquid all disappears, add more wine. Then add spinach and beans. Cover and cook on low heat until spinach just begins to get limp. Serve over basmatti rice and top with chopped roasted chestnuts. Notes: I take an entire head of garlic and microwave it for 45 seconds on high. Let sit for 2-5 minutes then peel the cloves and chop them coarsly. They are very easy to peel this way. For the chestnuts, cut a cross in them then set them in a ring in the microwave (on the turntable if have one) and nuke them for about 2 minutes on high. Let them cool a bit then peel and chop.
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