Soup's Spinach and Rice

[soup]

SOUP’S SPINACH AND RICE

4 tsp. roasted garlic olive oil
1 sm. onion, slivered
2 tsp. crushed garlic
1 tb. sun dried tomato pesto
1/2 tsp. Greek Seasoning
4 qt. (?) fresh spinach
2 c. cooked brown rice
Cheese- your favorite to taste
Salt and pepper if you feel it needs it

Pour olive oil into heated 5 qt. Dutch oven. Once oil is hot add onion and sauté until translucent. Turn heat down to low and add crushed garlic and sun dried tomato pesto. Make sure it is all heated and mixed so flavors will meld together. Add the spinach and once it starts to wilt stir spinach into onion mixture. Once spinach is all wilted add Greek Seasoning. Mix with cooked brown rice, cheese, and salt and pepper if necessary.

MY NOTES-
- This recipe is very much adaptable to taste, your food plan, and what you have on hand.
- I use Consorzio Roasted Garlic Olive Oil, but regular would be fine too.
- To measure the spinach I just toss in enough to get to about 4 qts. in my 5 qt. Dutch oven.
- I used Trader Joe’s frozen precooked brown rice, but any is fine.
- Use any cheese you like in an amount that will work with your food plan.
- Leftover grilled chicken or shrimp could be added to this recipe to make it a full meal.

[carol]

This looks like another winner!! Would brown basmati rice be okay to use? It has a different flavor than regular brown rice.

[soup]

Brown basmati is what I use!