Gingered spinach and rice

By • March 31, 2012 1 Comments

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Gingered spinach and rice

Author Notes: To me, this makes the perfect savory breakfast, especially with a cup of green tea on the side. Sometimes I'll have it with a fried egg on top, or a bit of oil-packed tuna, or whatever leftovers I have lying around. It was created when I found a random package of frozen spinach in my freezer, and realized that I had never used the stuff before. I've since tried it with fresh spinach, and though I feel a little guilty to admit it, I much prefer it with the frozen variety. linzarella


Serves 3

  • 1/2 yellow onion, diced
  • 2 tablespoons olive oil
  • 3 tablespoons fresh ginger, chopped
  • salt and pepper
  • 2 tablespoons mirin
  • 1 package frozen spinach, thawed and excess water squeezed out
  • 1/2 cup cooked brown rice
  • 1 tablespoon rice vinegar
  • 1/4 cup toasted pumpkin seeds
  • 3 umeboshi plums
  1. In a medium pot, sauté the onions and ginger in the oil until the onions are translucent and the ginger smells amazing. Add mirin, salt, and pepper to taste, cook a few minutes more, then add the frozen spinach, and toss well to break up the clumps and coat it with the oil and onions.
  2. Tun the heat to low, add the rice, and stir to fully combine. Cook for a minute or two more, then divide into three bowls. Top each bowl with rice vinegar, toasted pumpkin seeds, and umeboshi plum.

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