Brown rice is a staple in our weekly diet. It is a delicious nutritious whole grain that is endlessly versatile. A gluten-free whole grain that is also inexpensive is a win win for me! Surely there is a time and a place for plain brown rice, however, it need not always be boring. This dish is not quite a risotto and not quite a rice casserole. It falls somewhere in between with the creaminess of a nice irish cheddar. Bright green baby spinach compliments the cheddar. This is a simple inexpensive recipe that makes a great base for a myriad of toppings. Today I served it with maple-herb glazed roasted autumn vegetables.
2 cups short grain brown rice
4 cups vegetable stock or 4 cups water with 1 vegan sea salt & herb broth cube
6 cups baby spinach leaves
1 cup irish cheddar cheese, shredded
2 tbsp butter
1. Place rice and stock or water in a covered sauce pan. Bring to a boil. Reduce heat to very low and simmer for 50 minutes. Do not remove lid and do not stir.
2. After 50 minutes, add cheddar cheese & butter, stir. Continue to cook for only a few minutes until the cheddar is melted and fully incorporated into rice. Turn off stove. You are done cooking.
3. Add the spinach leaves to rice, stir, and replace lid. Let sit for a few minutes until spinach is wilted.
4. Taste and see if you need additional salt. The broth cube I use is pretty salty so I don't add additional salt. This will depend on the stock you choose to use.