Spinach, spinach everywhere! I have loved the beautiful spinach I am getting in my CSA box each week. It has been some of the best that I have ever had, but I cannot prepare this every week. I have to branch out and try something new,even though sitting down with a bowl of this would be quite rewarding. What did I come up with? It had to be something quick and a dish that could use some of my other CSA goodies, a gorgeous oyster mushroom and an onion. Anna’s rice pilaf recipe came to mind. It’s not her original recipe. I will share it at a another time. It is quite delicious. I used it as a side dish, but it could very well work as a main dish. I have been known to add a little soy sauce and eat a plateful.
I think I put my spinach to good use this week. You try it now.
Rice Pilaf with Spinach and Bacon ( adapted from my friend Anna’s recipe)
makes 4 generous servings
- 1/4 cup butter
- 1 small onion minced
- 1 large oyster mushroom chopped( or 1/2 cup of your choice)
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 colander full of fresh spinach washed and destemmed
- 4 slices cooked and crumbled bacon
Melt butter in medium saucepan add onion and mushroom. Saute until tender about 5 minutes. Add rice, stir in chicken broth. Bring to a boil. Add salt and pepper. Cover and reduce heat to simmer. Simmer for 15- 20 minutes. Remove from heat and stir in spinach. Put the lid on for a few minutes. The spinach wilts beautifully. Add bacon before serving.
The Teacher Cooks