Mushrooms, Brown Rice and Sautéed Spinach
This dish is my favorite eat-at-home-alone meal. I don’t dine solo very often, but when I do, this is what I make. It’s super easy, and super healthful. Stephan and I used to order a very similar dish from a restaurant called Amiana near our apartment on West 103rd Street in Manhattan. Our kitchen (the one featured on the "About" page) was under construction for two years, so we ordered this dish regularly (until, sadly, the proprietor died suddenly and shortly thereafter the restaurant closed its doors.) I’ve been making it ever since and never tire of it. I love it with a glass of red wine.
Serves 2
Ingredients for Sautéed Spinach
2 tablespoons extra-virgin olive oil
2 garlic cloves, roughly chopped
1/2 teaspoon red pepper flakes
8 oz. spinach, cleaned, thick stems discarded
Freshly ground pepper
Salt
Ingredients for Mushrooms
2 tablespoons extra-virgin olive oil
1 small shallot, finely chopped
6 oz. shiitake mushrooms (or other mushroom of your choice), sliced
1 tablespoon fresh rosemary, chopped (or 1 tsp. dried rosemary)
1/4 cup red wine
Freshly ground pepper
Salt
Ingredients for Rice
1 cup brown rice (or white, if you prefer)
Preparation
If using brown rice (which takes app. 45 minutes to cook), get rice going first. Follow directions on package.
Meanwhile, add olive oil to pan and when hot, add shallots. As soon as they begin to brown, add mushrooms, stir and sauté for about 15 minutes, until lightly browned.
While mushrooms are sautéing, add oil to a second pan and when hot, add garlic. As soon as it begins to lightly brown, add spinach, stir and sauté for about 15 minutes.
After they've cooked for 15 minutes, add wine to mushrooms, turn up heat and let wine cook off. Add rosemary, salt and pepper, stir and simmer for 5 minutes more.
After spinach has cooked for 15 minutes, add red pepper flakes, salt and pepper and stir. Turn off heat.
Once rice is ready, split between two serving bowls and top each with spinach and mushrooms.
