Brown Rice Feta Spinach Delight!
This is a great recipe to use spring greens, scallions, asparagus and local cheese from our market vendors!
Brown Rice Feta Spinach Delight
Time to make: 35 min
1 quart vegetable broth
3 cloves garlic
2 tabelspoons olive oil
1.5 cups brown rice (orza pasta, or white rice)
1 pound chopped asparagus
1 tabelspoon dried dill ( 2 tabelspoons chopped fresh dill)
10 ounces baby spinach, rinsed and drained
0.5 cups chopped scallions
6 oz Black Pepper Fetish (from Snow Farm Creamery)
Stir fry asparagus.
In a large saucepan, bring the brother to a boil and then reduce the heat to maintain a gentle simmer.
In a large, heavy saucepan on medium high heat, cook the garlic in the oilive oil until golden. Add the rice, stirring to coat each grain with oil. Stir in the wine, asparagus, and dill (if using dried). Cook, stirring often, until the wine is absorbed. Ladle in the hot broth.
When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill (if using fresh). Serve while hot.