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Leafy
Brown Rice
This
dish was part of a meal I cooked at a dinner party for 2
of my best mates, James, and Justin, just before they went off to tour Europe for a while in typical student
stylie. We had it with balsamic roast veg and Moroccan
style bread.
You
need - for 4 as an accompaniment
500g
brown rice
A few good handfuls of spinach
The same amount of herbs, your choice. - we had
corriander, basil (green and purple), and flat leaf
parsley.
Salt and pepper
50g butter
1/2 tsp cumin
Cook
the rice according to the instructions on the packet. 1
or 2 minutes before it is due to be done, put your
spinach into the same pan. Drain the rice and spinach
combo, and return to the pan. Roughly chop all your
herbs and throw them in along with the butter and cumin.
Season to your own taste. Mix thoroughly.
If you are not going to serve this immediately, drizzle
over some olive oil before you do so to freshen it up.
This
dish is proof that it's worth keeping things simple.
Also leave out the butter and it's one of the healthiest
dishes I know.
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