I’m very guilty of eating poorly at the end of the day. If I eat at all, it’s not usually something very healthy. Lunch is my main meal (man do I love me some lunch) so often I just don’t feel hungry. If I am, I’m too tired and lazy to do much cooking. Because of these things, I’m especially proud to have made up a fast, easy and healthy recipe that even my lazy ass is likely to make for dinner. The fact that there aren’t many dishes involved is a HUGE plus. Dishes are my least favorite thing, 2nd only to Steely Dan.
Happy healthy eating!
Fun nutrition fact: Black beans are packed with fiber! One cup of them provides you with 60% of your daily value- plus- that same cup holds nearly 65% of your daily folate intake! Top that off with a whopping 30% of your daily protein, and you have a vegetarian’s nutritional dream in a package that is tasty enough for even them most carnivorous of carnivores to enjoy.
One food that I’ve come to really, realy love over the past couple of years is brown rice. Even better than plain old brown rice? Brown basmati rice! It has a light, nutty flavor, and really adds to whatever dish you’re making, no matter how simple or complex.
Rice is similar to sugar, in that the brown varieties are less processed. Basmati has the highest content of all rice for amino acids and essential nutrients. Low in fat (2 grams) and calories (170), and with 2 grams of fiber per serving, brown basmati is definitely a healthier choice for dishes such as stir-fry, than noodles or white rice would be.
Today’s recipe is really just a suggested way to serve this rice in an especially delicious way. I had some left overs, threw them together, and voila. Tastebud heaven.
I went to Whole Foods the other day and got some organic spinach and organic shitake mushrooms. I needed to make something with these fresh ingredients, and since I was out of quinoa I opted for a rice dish. Have you ever made rice with vegetable broth instead of water? Until recently, I didn’t even know you could. Not only is it delicious, but it’s a great way to use up any broth you might have left over from another recipe. (I’ve never, ever used up that “last bit” before. Now I know how I can!)
I winged this recipe and definitely see room for improvement… but… it tasted really, really good. You really can’t go wrong with shitake mushrooms. For those of you who don’t like mushrooms to being with, well, I’m not sure you’re completely sane. Heehe
2 cups vegetable broth
1 cup rice (any kind will do, but I used regular white)
5 Tbs butter (approximate, adjust to taste)
1/2 lb shitake mushrooms
2 garlic cloves
1 bundle fresh spinach (about 1/4 lb?)
1 Tbs flour
Sea Salt and Ground Pepper, to taste