Monday, October 8, 2012

Lemony Wild Rice with Spinach, Pine Nuts and Currents: VeganMoFo # 6




I am a Veganwannabe # 6

My house is filled with treasured scraps like this one. Some are clipped with scissors. Others are torn. Some are from the dentist office. Others are from the auto shop. All are carefully stored in a paper clip until ready for use.  As you can see, this one earned 4 X 5 stars…… seriously, I did not just write those in today….I honestly wrote them in on the night I made this ….. weirdo, I know!
There was something really nice about the sweet currants and the sharp lemon flavors mixed together. I will definitely be making this again......the most difficult part of this vegan thing is what to grab for lunch.... this type of hearty salad is perfect. 



Here’s what you need:
4 ½ C  vegetable broth or water
1 ½ C wild rice, rinsed
2 T olive oil
1 large onion, chopped
Lot of baby spinach
1 lemon, zested and juiced 
(ONE lemon is plenty!! "Shocking amount of lemon," according to my hubby.) 
1 pinch dried hot red peppers
Salt, pepper
1/3 C toasted pine nuts
1/3 C currants

Here’s what you do:
Get your rice on! Bring the broth to a boil, add rice, cover and simmer for about 30 minutes….mine needed a bit more time. Let it sit for a while until the liquid is all absorbed.

Sautee onion until nice and soft. Add the spinach and cook for about 3-5 minutes. Add in the rice, lemon zest, lemon juice, red pepper flakes, pine nuts and currants.  Stir and serve.


I ate mine for lunch with the most delicious pear!!! Unfortunately, my white nectarine was kinda mushy…don’t you hate that? And yes, that’s a brownie.  And yes, that's my classroom. And yes, I am a teacher. And yes, sometimes I eat my weird food like a recluse in my classroom. Although...... I wonder if people actually think my food choices are better than theirs???? Interesting.....

Tomorrow's post: Linguini with Roasted Broccoli and Cashew Cream.... I got brave and tried the Nutritional Yeast!! YEAH FOR ME!!!! (sorry....i am getting into this MoFo thing!)

3 comments:

  1. This recipe looks yummy and the photos are great :)

    The Souper

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  2. That sounds great, Tracy. I love wild rice. I have never cooked with currants before; have to look for them at the store!

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  3. I made this today. I'm vegan and I enjoyed it. Next time I would add chopped bell peppers & would use pecans. I subbed raisins & dried cranberries for the currants. Thanks for a good recipe!

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