I’m finding as I get older (or perhaps wiser) that I much prefer to spend more on quality, rather than loading up my basket with cheaper items that lack half the goodness. I think it tastes better and my body certainly seems to agree.
The great thing about this rice recipe is it ticks all the above boxes, and its ingredients can be easily substituted for what you have to hand. The resourceful approach is one I like a lot.
It’s also great stored in the fridge for a quick meal the next day. Enjoy.
Rachels fabulous lightly fried rice – Feeds 4
1 cup white rice (next time I’ll try brown for extra goodness)
1 cup finely chopped spinach
½ cup cashews
½ cup frozen peas
a bit of oil (I’ve done this with both olive and macadamia oils)
a hearty dash of seasoning: smoked paprika, italian herbs, salt & pepper, garlic (I use a IBS friendly garlic alternative)
In a medium sized pot bring 2 cups of water to the boil.
Add in 1 cup of rinsed rice, bring back to the boil and simmer for 3 minutes with the lid on.
Then turn the element off and let sit for 10 minutes.
Next in a frying pan or a wok on a medium heat, add in a touch of oil and add in your cooked rice.
Season and be sure to cover the rice thoroughly.
Add in the peas and cashews until cooked.
Lastly, add your chopped spinach, and mix until done.
This rice is delicious served as is, with avocado for extra richness or as an accompanying side to your main course.