Stop Blogging and Cook

DAILY POST JUNE 8th:  COMPUTERS ARE LIKE FOOD

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Chicken stock
Basmati rice
Kosher or sea salt
Thyme
Greek yogurt
Pine nuts OR sunflower seeds, unsalted

GREEN MARKET
Onion
Mushroom
Spinach

T I M I N G

SERVES: 1 as a main dish, 2 as a side dish
PREPARATION TIME: 25  min

C O O K  /  P R E P A R E

INGREDIENTS
medium onion, chopped
1/c mushrooms, sliced
1 c chicken stock
1/2 c basmati rice
1/8 tsp kosher or sea salt
1/2 tsp thyme
1/2 c Greek yogurt
1/4 lb spinach, clean & drained
1/4 pine nuts OR sunflower seeds, unsalted

COOKING

1. Sauté onion & mushroom until tender in a large saucepan with a tight-fitting lid.
2. Stir in rice, salt, thyme & boiling chicken stock or water.  Cover & simmer 15 min until rice is just about done.
3. Add spinach; cover & continue cooking for 5 min.  Stir spinach into rice.
4. Fold in yogurt & heat 1 min.

S E R V E

Serve with chicken baked in yogurt, roast chicken or leftover chicken.  Or serve as a main vegetarian dish.