Spinach and Rice


2 cups uncooked rice
1 bunch of fresh spinach
1 quart of button mushrooms – sliced
1 vine ripe tomato – diced
4 cloves of garlic – chopped
½ red onion - sliced thin
1 cups of chick peas
1 cup of olives - pitted
2 tablespoons red wine
½ tsp. salt
¼ tsp. black pepper
¼ tsp. red pepper flakes
3 tablespoons olive oil


Prepare the rice as directed and set aside.
Heat a large frying pan with a tablespoon of olive oil. Add the sliced mushrooms and onions. When a nice golden color is reached on the mushrooms; remove and set aside.
Heat the same pan with a tablespoon of olive oil and add the spinach, tomato and garlic. Add the seasonings and wine. Sauté until the spinach is wilted and the garlic is fragrant.
Add the rice, chick peas and the mushrooms to the pan and toss.
Place in a serving bowl with a drizzle of olive oil and serve.


Monday, July 15, 2013 - 8:26am

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