Monday, May 23, 2011

One of My Favorite Dishes

Last fall I somehow forgot to make it.  That means it's been an entire year since I've made and ate this dish.

And that, my friends, is much too long.

It's one of the drawbacks of trying to eat what's in season.  Spinach only comes twice a year around here (when planted outside) and if you miss making a certain spinach dish during one of those times, you're up a creek.

Well, yes, I could have just given in to my cravings and bought myself some store bought spinach and whipped it up, but that would have felt like cheating to me.  While I'm generally one who cares a lot about rules, it's not that I would feel like I was cheating my "rules", I would feel like I was cheating nature.  So, this leaves me looking forward to a lot of things and, when the time comes, enjoying a lot of things very, very much.

Not that anyone else should feel like they have to follow my food rules.  You shouldn't.  Each person has to decide what matters to them.  Finding out what matters and being disciplined to carry out those ideals is what's important and rewarding.  Getting what you want when you want it can warp a person, don't you think?

Where in the world am I going with all of this?  Can you tell I just write whatever rabbit trail thoughts run through my head?  Of course you can.  Okay, woman, focus!

What I really want to tell you about today is Rice, Bean and Spinach Salad.  Yaawwwwn.... It sounds incredibly boring, I know.  But please don't let the name fool you.  The recipe also contains sausage, cumin, raisins, carrots and red wine vinegar.  It is one of the tastiest things I have ever eaten (in my humble opinion).  It can be eaten hot, room temperature or cold and it stays just as delicious.

So, go ahead and thaw some sausage, start the rice and go pick some spinach (or run to your farmer's market or grocery store).  I think you're going to love it.



{Much-More-Exciting-Than-it-Sounds} Rice, Bean, and Spinach Salad (adapted from Cooking Light Annual Recipes 2002)

4 cups cooked brown rice

1/2 pound bulk sausage
4 garlic cloves, minced
1 1/2 cup chicken or vegetable broth
1 1/2 cups sliced carrots
1/2 cup raisins
1 tsp. ground cumin
1/2 tsp. paprika
1/2- 1 tsp. salt
1/2 tsp. cinnamon
1 (16 oz.) canned kidney beans, drained

3-4 cups fresh spinach leaves torn into bite-sized pieces
2 tbsp. red wine vinegar

Prepare the brown rice.  In the meantime, in a large skillet, brown the sausage and garlic.  If you're left with a lot of excess fat, drain most of it off.  Add the broth and the next seven ingredients.  Bring it to a boil and let it simmer until the carrots are just tender.

Transfer the cooked rice to a large bowl.  Pour over the rice the sausage mixture.  Add the spinach and red wine vinegar and toss well (the spinach will wilt slightly).  Taste and add additional salt, if needed.  Grab a fork and dig in. Pin It

9 comments:

  1. Sounds delicious!! I'm definately going to try this.

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  2. I am making this. Tomorrow for supper. Yum!

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  3. My spinach isn't ready yet, but this does sound good. I'll have to remember it.

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  4. Yummy...this is something I will have to try! I will bookmark it for future use. Thanks so much for sharing. :)

    Blessings,
    Camille

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  5. ooooh, that looks good.I like rules too :)
    I came up with a rice and bean salad because we missed rice and beans in the summer!

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  6. Made this when my mom came to visit and it was absolutely delicious! I had to write down the recipe for her too. Next time, I think I want to try it with black beans and spicy sausage and roll it in a tortilla.

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  7. Thank you for this recipe...making it for the second time tonight for supper. Bless you for sharing!

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  8. It looks incredible and not boring at all. Have you ever used chicken instead of pork? I don't eat pork, by personal choice, so I am wondering if chicken would work, or better yet, no meat at all? Ilove all the other ingredients! Thanks. I just found your page by "accident".Smile. Have a nice day!

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    Replies
    1. The sausage does add to it's flavor but I think chicken would work fine, too:-).

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