When your entire morning has evaporated while you made what you thought would be a quick batch of crackers…and you’re still trying to stick to the vegan-before-6 thing, you quickly learn how important it is to have easy and healhty lunch ideas in your back pocket. Otherwise, you end up eating all the crackers you just slaved over!
For the past month or so, whenever I have leftover rice waiting in the wings I often grab a bag of frozen greens and have this brilliant lunch ready in a jiffy. If you’re unsure, please know that eating a big glob of greens (unless they were smothered in white sauce) used to be a relatively rare occurance for me. Despite the abundance of green in the photo above, I’m not overwhelmed by the roughage. It’s perfect. In fact, the other night I had it for dinner…after 6 o’clock.
Japanese Spinach with Rice Recipe
This is adapted from a recipe for Intensely Green Spinach with Sesame Seeds in Seductions of Rice by Jeffery Alford and Naomi Duguid.
For the greens I am currently using a mixture of frozen bagged spinach and mixed greens (collard, kale, mustard, etc.). I toast the sesame seeds 1/4 cup at a time in a skillet over medium low heat and store them in an airtight container in the refrigerator in order to have them at the ready.
1 1/2 cups cooked white or brown rice
1 cup bagged frozen greens, loosely packed
2 teaspoons mirin
2 teaspoons soy sauce
1/2 teaspoon toasted sesame seeds, for garnish
Reheat rice in the microwave. Set aside. In another bowl, defrost and warm up the greens. Drain any excess liquid. Pour the mirin and soy sauce over the greens and mix to coat. Place greens on top of the rice and garnish with sesame seeds. Serve.
Yield: 1 rice bowl
Prep-time: 5 minutes