LET IT ALL HANG OUT. A few notes on this recipe — This recipe is ESPECIALLY a guide, it’s more or less encouraging you to get creative with what you have around — just tune into what flavor profile you’re having a hankering for — Asian, Mexican, Italian? Once you’ve determined that, the rest will fall into place. I make these pretty regularly, as I’m sure everyone else does during quarantine when going to the grocery store isn’t exactly the most favorable spot to be — leading us to make the most with what’s around. While this might be easy (and exciting) for me, this may be intimidating for some. One of the main things that gives me joy with cooking is bringing unexpected ingredients together and seeing what magic can be made with them. This is a great dish to experiment with a laid back approach. More often than not, I’m throwing a tortilla in with my bowl that turns it into a taco, but tonight I went with the leftover Banza rice I had. Use whatever veggies you have, or meat, maybe even add an egg? Whatever feeds your belly.
INGREDIENTS:
MAKE ME:
Assemble your cooking ware! Get a cast iron / pan for the chopped veggies, larger pan for bag of spinach, quart pot to cook rice, bowl as your vessel to eat.
Add evoo to pan with garlic and cook until translucent. Add in zucchini and carrot, cook for ~5 minutes mixing in with garlic. Then add the shaved brussels and cook for another 5 minutes until the veggies begin to soften.
Heat other pan and throw spinach in, add a few tsp of water and mix together, slowly letting the spinach wilt.
Bring 4 cups of water to boil in the pot and salt the water for Banza. Note that it only takes ~5 minutes to cook this rice so don’t be worried if you didn’t remember to get this water boiling at the right time. It’ll cook faster than you think :)
In your other veggie pan, add the coconut aminos and the mushroom powder, mix together and continue to cook on low. Add dash of hot pepper flakes + taste for salt.
Continue to cook spinach until it wilts to the texture that you like (maybe you enjoy it over cooked, maybe under cooked?!). Remove from heat and add squeeze of lemon.
Add Banza to boiling water and cook for 5 minutes or until desired texture is reached. Drain and add back to pot.
Begin to plate! (Bowl). Lay veggies out, then rice, then spinach. Top with your favorite garnishes. Nom.
1/4 cup Banza rice
.5 zucchini
2 carrots, peeled and chopped
.5 cup shaved brussels
1 bag of spinach
1 garlic clove
1 tsp evoo
2 tsp coconut aminos
Dash hot pepper flakes
lemon squeeze
Garnishes:
1/4 tsp of pepitas or any mixed nuts
avocado (if you have!)
sesame seeds
tamari