Barb at That Was Vegan? posted this recipe, but used Israeli couscous and kale. YUM! I didn’t have any couscous and of course, I had eaten all the kale, but . . . I really wanted to make this dish. I added some mushrooms, too and it was delicious! You could also use wild rice or barley—just keep in mind they both take up to an hour to cook. Otherwise, this is quick and satisfying meal.
INGREDIENTS:
1 C arborio (risotto) rice
1-1/2 C water
1 vegetable bouillon cube
2 med sweet potatoes, peeled and diced
1-2 C mushrooms, sliced
1 C spinach, chopped
Salt, pepper, and cumin, to taste
2-3 Tbs lemon juice
DIRECTIONS:
Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.
Bake 15-20 minutes until they start to brown—but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.
Stir in the sweet potatoes and enjoy!
- 1 C arborio (risotto) rice
- 1-1/2 C water
- 1 vegetable bouillon cube
- 2 med sweet potatoes, peeled and diced
- 1-2 C mushrooms, sliced
- 1 C spinach, chopped
- Salt, pepper, and cumin, to taste
- 2-3 Tbs lemon juice
- Preheat oven to 350. Spray a baking sheet with cooking spray, or drizzle with olive oil. Add the potatoes. I sprinkled on some salt and pepper, too.
- Bake 15-20 minutes until they start to brown---but be sure to turn once. While the potatoes bake, bring the water and bouillon cube to a boil, then add the rice. Reduce heat to low, cover, and cook 10-15 minutes. Stir in the mushrooms, spinach, salt, pepper, cumin, and lemon juice. Cover until the veggies soften and wilt.
- Stir in the sweet potatoes and enjoy!
