Mushy garlic spinach rice is comfortable, delightful, dairy free and gluten free solace nourishment. Ideal for a simple weeknight feast! See those words up there? "Mushy" and "Garlic?" Put those two words in the title of a formula and I'm a glad camper. Mushy garlic anything simply must be acceptable. I would state that anything gooey, rich, and garlicky is unadulterated solace nourishment to me.
This dish is so natural to make. Everything gets stirred up in one pot, and it meets up moderately rapidly. You can serve mushy garlic rice as a side dish, alongside some chicken or fish, or proceed make a supper out of it and simply eat it by the bowlful.
It's actually so acceptable, and sort of compelling. The nutty fly of the dark colored rice and the mushy, smooth sauce make it exceptionally difficult to stand up to. It's adaptable, as well. Use kale on the off chance that you would prefer, or even peas. Not dairy free or gluten free ? Feel free to utilize normal cheddar and ordinary flour.
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Ingredients
- 1 cup organic short grain brown rice
- 1 teaspoon olive oil
- 1 small onion chopped
- 3 cloves garlic thinly sliced
- 1 cup Daiya mozzarella cheese or dairy cheese if you are not dairy free
- 1 cup thawed and drained frozen chopped spinach
- 2/3 cup dairy free milk
- 1 Tablespoon gluten free flour blend
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- Put the brown rice, olive oil, garlic, and chopped onion in a large pot along with 1 3/4 cups of water. Bring to a bowl, then reduce heat and cover. Cook until rice is tender, about 35-40 minutes.
- When rice is done cooking, add the spinach and Daiya cheese. Stir until cheese is melted.
- Add the dairy free milk and gluten free flour blend. Stir well until the sauce has thickened up.
- Add the sea salt, pepper, and garlic powder.
- Serve immediately.
For more detail : bit.ly/2UsnMbw
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