RICE BOWL WITH SPINACH OR PEA TENDRILS
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful - the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 4m
Yield Serves four
Number Of Ingredients 9
Steps:
- If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
- Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 3 grams
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Muzzammil Ali
[email protected]I'm not a big fan of spinach, but I loved it in this recipe. The pea tendrils were also a nice touch.
Siful Islam
[email protected]This rice bowl is a great way to use up leftover rice. It's also a great way to get a healthy meal on the table in a hurry.
christine walker-dale
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it. It's now one of my favorites.
Arafath Love
[email protected]This is the best rice bowl recipe I've ever tried. I highly recommend it!
Arshad Ali official
[email protected]This rice bowl is the perfect comfort food. It's warm, hearty, and satisfying.
Toni Fraser
[email protected]I'm so glad I found this recipe. It's become a staple in my meal rotation.
Riyaj Khan
[email protected]This rice bowl is so versatile. I've tried it with different types of rice, vegetables, and toppings, and it's always delicious.
Phophi Masikhwa
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's the perfect dish for a potluck or party.
sana javeed
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the spinach and pea tendrils.
Adedeji Sodiq
[email protected]I love the vibrant colors of this dish. It's so visually appealing, and it tastes just as good as it looks.
Basanta Sunar
[email protected]This rice bowl is the perfect meal for a busy weeknight. It's quick and easy to make, and it's packed with nutrients.
Kenneth Trent
[email protected]This recipe is so easy to follow, even for a beginner like me. I love that I can customize it with different toppings and sauces.
Donovan Channer
[email protected]I've been looking for a healthy and delicious rice bowl recipe, and this one fits the bill perfectly. The combination of flavors and textures is amazing.
Jaeden Cotes
[email protected]This recipe was a hit with my family! The rice was fluffy and flavorful, and the spinach and pea tendrils added a nice touch of freshness. I will definitely be making this again.