Creamy Spinach and Wild Rice

When the weather turns colder, I like to have a warm meal with bold flavors, and this easy twist on Indian cuisine fits the bill!

Bloomed Wild Rice

1 1/2 cups wild rice

4 cups water

To sprout the rice, place the rice and the water in a glass bowl or large jar and put in the dehydrator for several hours until the rice has “popped” and is soft and chewy.  If you don’t have a dehydrator, you can bloom the rice by soaking the rice in water on the counter overnight, drain, rinse and cover with fresh water. Store in the refrigerator until ready to use.

Creamy Spinach

1/2 cup pine nuts

1 ½ tablespoons lemon juice

2 tablespoons olive oil

1 to 2 small gloves of garlic garlic

1 tablespoon fresh ginger, finely minced

1 tablespoon garam masala

½ teaspoon cinnamon

¼ teaspoon black pepper

2 teaspoons salt

8 to 12 cups baby spinach

1 red bell pepper, diced

In a high speed blender, blend the pine nuts through salt until smooth (I had to add a little water to get my sauce to turn over and get creamy). Mix sauce into spinach and peppers. Place in a low oven (150 degrees) for 15 minutes to slightly wilt the spinach. I have a dehydrator, so I popped the spinach in there, next to the rice, to warm up for about 45 minutes.

Divide the rice between plates and top with spinach. This recipe serves 4. It seems like a lot of spinach, but it wilts down quite a bit.

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