Toasted Turmeric and Spinach Parmesan Rice
Today was a rainy cold day–just the kind to stay inside and rekindle my Toasted Turmeric and Spinach Parmesan Rice recipe. Actually, I just thought that sounded good–I’m inside most of the time anyway.
Years ago, while flipping through a magazine I saw a recipe contest for brown rice that got me thinking about doing a little more than just steaming it.
Here’s what I came up with (though I never did enter the contest): The last time I made it I added a huge dollop of coconut cream, which made it creamier and gave it a richer flavour–but I was all out of it tonight.
Toast a half cup of brown rice. Toasting the rice first gives it more of a chewy texture.
In a small saucepan add to it 1/2 cup of parmesan cheese,
1/2 cup of milk, and 1 cup of water.
Bring to a boil while stirring often (to keep the cheese from sticking to the bottom), and add 1/2 cup of thawed chopped frozen spinach, well-drained and pressed.
Bring back to a gentle boil and add 1 1/2 vegetable bouillon cubes (I prefer the msg free kind), and stir until dissolved. Then add 1 tsp (or more if you like) of turmeric (I like). *This was a recent addition as I’ve added turmeric to just about everything this past year since I read about its anti-inflammatory properties. I also like to add a little onion and garlic powder.
Stir well, cover and simmer for 20-40 minutes (depending on the brand of rice you’re using).
And there you have it,
just the right side for buttery steamed string beans and garlicky broiled chicken wings–years ago I was introduced to my (then) boyfriend’s mother’s broiled chicken wings. They were lightly salted and broiled–and that’s it! But they blew me away, and I find I sometimes prefer them without the extra breading and sauces.
The Peach Betty, from this month’s Canadian Living magazine, was the perfect ‘warm me up’ finish to this hearty meal.
Have any of your own ‘rainy day’ recipes?