Rice Bowl With Spinach Or Pea Tendrils Recipes

RICE BOWL WITH SPINACH OR PEA TENDRILS

Steps:

• If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
• Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.

TURKEY AND SPINACH RICE BOWL

Steps:

• Combine turkey and soy sauce in small bowl.
• Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water.
• Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine.
• Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.

RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

SPINACH & PEA PILAU

Steps:

• Thoroughly rinse the rice in a bowl or sieve with several changes of water until the water runs clear. Drain well. Heat a large pan on the stove, tip in the spices, then dry-fry for about 1 min until they are toasted (not burnt) and beginning to release their aromas. Tip the rice into the pan, stir well over the heat, then pour in 4 mugs of water and add 1 tsp salt.
• Bring to the boil, then cover and simmer for 8 mins until the rice is almost tender and the water has been absorbed. Stir in the spinach and peas, then cover and leave for 2 mins so the peas defrost and the spinach just wilts.

PEA TENDRILS WITH BABY PORTABELLAS AND LEEKS

Steps:

• Melt the butter in a large nonstick skillet over medium low heat.
• Add the leeks and cover.
• Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
• Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
• Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
• Season with salt and pepper and serve. Enjoy!