Stop Blogging and Cook

DAILY POST JULY 21st:  FOOD ABUSE

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Whole grain like rice, quinoa or bulgur
Olive oil
Lemon juice or balsamic vinegar
Kosher or sea salt

GREEN MARKET
Onion – yellow, red
Garlic or garlic scape
Spinach

T I M I N G

SERVES 2
PREPARATION TIME:  10 min + up to 20 min to prepare grain

1. Prepare grain, or use leftover.
2. Sauté garlic & onion; add spinach.
3. Toss with whole grain, add lemon or vinegar.

C O O K  /  P R E P A R E

INGREDIENTS
Whole grain

• 1/2 c bulgur soaked in boiling, filtered water for 30 min & drained
• 1/2 c cooked rice, quinoa or bulgur, hot or cooled

1/4 tsp kosher or sea salt, added to whole grain during cooking or soaking
2 TBSP olive oil
1 onion, chopped
1 – 2 cloves garlic or 2″ garlic scape, minced
1 lb spinach, cleaned w/stems removed
1 TBSP lemon juice or balsamic vinegar

PREPARATION

1. Prepare grain, or use leftover.  Fluff the grains w/a fork.
2. In large skillet or pot w/tight-fitting lid, sauté garlic & onion in olive oil until soft; add spinach, cover & cook for 1 min.
3. Off heat; toss w/whole grain, add lemon or vinegar & toss.

S E R V E

Hot or cold, serve alongside a meat entrée; or with soup or a sandwich for a light meal.

W O R K P L A C E   L U N C H

Make extra to take to work or school for cool, whole grain goodness.