Rice with Spinach, Avocado and Toasted Pepitas
SERVES
4PREP TIME
05 minCOOK TIME
1h 00 minIngredients
1 cup organic, short-grain brown rice
1¾ cups water or broth
1 teaspoon fine sea salt
2 tablespoons extra virgin olive oil
2 cups baby spinach
1 clove garlic, sliced
Juice of 1 small lemon
½ cup pepitas, toasted
1 medium to large Hass avocado, sliced
Directions
-
Combine rice, water or broth, salt, and 1 tablespoon oil in a pot. Bring to a boil, then cover and reduce to a simmer. Cook for 40 minutes. Remove from heat. Let stand, uncovered, for 10 minutes.
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While the rice is cooking, heat the remaining tablespoon oil in a pan. Add the garlic and slowly toast until golden brown. Add the baby spinach and cook until it wilts, about 2 to 4 minutes. Remove from the heat and squeeze in lemon juice.
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When the rice is ready, stir in the cooked spinach and half of the pepitas. Serve in bowls, topped with sliced avocados and remaining pepitas.
Good food brings people together.
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Good food brings people together.
So do good emails.
