I made out pretty well at last weekend’s Grants Pass Grower’s Market. I loaded up my refrigerator with vegetables galore and I couldn’t wait to make salads and sandwiches with all the produce. For dinner, I made this meatless, vegetarian and shocking I know, vegan recipe. Not one to usually go to such extremes, I can see now how easy it would be to at least become vegetarian when you have a farmer’s market nearby. With so many new vegetables and fruits and fresh breads to choose from, you have an endless bounty of recipes awaiting you.

Farmer’s Market ©EverydayCookingAdventures

The rice however I brought home in my carry-on bag from New York City’s Eataly. Mario Batali and Lidia Bastianich’s Italian market and grocery store located in the Flatiron District of New York was teeming with pasta and rice that could easily be taken home even when home is all the way across the country. I’d only had black rice also known as Forbidden Rice in restaurants and never really knew what is was. Apparently, it comes from China originally but is now grown in Italy’s Po River Valley which is where my rice came from. The black color is natural and not from any dye. It tastes much like rice but comes out more like a creamier risotto style. I hope you enjoy this meatless main course:

Vegetarian Forbidden Rice

Recipe by: Everyday Cooking Adventures, 2014

Prep Time: 10 minutes

Cooking Time: 40 minutes

Serves: 2

Ingredients:

• 1/2 cup black rice, forbidden rice
• 1  1/4 cups water
•  1 clove garlic, sliced
• 1 bulb fennel, sliced lengthwise like matchsticks
• 1 shallot, sliced
• 1 carrot, peeled and sliced
• 1 Tbsp. olive oil
• 2 large handfuls of spinach, thoroughly rinsed in cold water and dried
• 1/2 tsp. celery salt
• Fresh ground black pepper

Directions:

1. In a sieve, run cold water over the rice to remove any dirt. In a small to medium saucepan pour in the water and rice. Bring to a low-boil then reduce to simmer and add in the garlic, fennel, shallot and carrot. Cover the saucepan. If necessary, bring back to a simmer and let it continue cooking over low heat. Cook 35-40 minutes until rice is tender but not mushy.

2. When the rice is about 5 minutes from being done, heat the olive oil in a large saute pan. After warming for a couple minutes, add the spinach and toss with a wooden spoon to ensure all of it gets gently coated with the oil. Add the celery salt and black pepper and let wilt for about 2 minutes more. Do not let it get soggy or the spinach will not taste as good. Think al dente like with pasta.

3. Fluff the rice with a fork making sure all the water has been absorbed. Divide it between two dinner plates and top with spinach. Serve with some crusty bread warmed in the oven. Enjoy!