SAUTEED SPINACH AND PEPPERS WITH BROWN RICE AND ROASTED CHERRY TOMATOES
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g/ ⅞ cups fresh spinach
  • 1 red bell pepper or 2 kapia peppers, cut lengthwise
  • 6 garlic cloves, pressed
  • 1 spring onion, chopped
  • 3 tsp olive oil
  • 2 tbsp roasted sesame seeds
  • 100 g/ ½ cups brown rice
  • 20 cherry tomatoes
  • ½ tsp chili flakes, more if preferred
  • salt
  • pepper
Instructions
  1. Cook brown rice following directions on package.
  2. For the roasted cherry tomatoes, preheat the oven at 200 degrees C/400 degrees F.
  3. Mix 4 pressed garlic cloves with 2 tbsp olive oil. Lightly toss tomatoes with olive oil in a sheet pan and sprinkle with salt and pepper.
  4. Roast tomatoes for 15-20 minutes.
  5. Heat 1 tbsp of olive oil on medium heat and add 2 cloves of garlic, spring onion and chili flakes. Cook 1 minute and add spinach and peppers. Saute for another 3-4 minutes, stirring.
  6. In the same pan, add cooked rice, sesame seeds, and season with salt and pepper. Blend all ingredients.
  7. Serve sauteed rice spinach with roasted cherry tomatoes.
Notes
Optional: walnuts, shallots, fresh herbs
Nutrition Information
Calories: 445 Fat: 16 g Saturated fat: 2 g Unsaturated fat: 14 g Carbohydrates: 57 g Sugar: 7 g Sodium: 107 mg Fiber: 7.5 g Protein: 11 g Cholesterol: 0
Recipe by DIY BITES at https://diybites.com/sauteed-spinach-and-peppers-with-brown-rice-and-roasted-cherry-tomatoes/