Let’s talk about how little time there is. For me, my free time is spent reading articles for classes, writing essays, writing more essays, and making my lunch (and often dinner) for the next day. I had minimal time to celebrate my birthday last week (which is okay because the holidays are right around the corner). I have ten million essays due and six million exams this next week. I have practical exams in my technique classes. Essentially, my time is very scheduled these days. ALL THAT TO SAY: My meals lately have been simple to make. This is no exception!
Rice. Spinach. Tofu. Onion. Almonds. Dried Cranberries. Balsamic Vinegar. Za’atar. Tasty, easy, lasted for many meals, filling, wonderful.
ZA’ATAR RICE PILAF: serves 2
- 2 cups water
- 1 cup Long grain brown rice (basmati, or short grain brown, or wild rice would also rock)
- 4 cups spinach, roughly chopped
- 1 10oz package of tofu, crumbled,
- 1/4 cup onion, chopped (I used white, but purple onion or shallots would be good too)
- 2 tablespoons raw almonds, chopped
- 2 tablespoon dried cranberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoon za’atar spice
In a medium sauce pan, bring 2 cups of water to a boil and add rice. Reduce the heat to low, cover, and let cook for 20-25 minutes (until all the water as absorbed and the rice is… cooked).
Place the rice in a large bowl and add the remaining ingredients. Mix well and serve warm.
As all my recipes are, this can serve as a base for an infinite number of dishes. With a base of rice, add chopped veggies and onions, with some protein (it doesn’t have to be tofu) and some nuts or grains and top with any kind of spice. For example, you could add crumbled tempeh, kale, parsley, cucumber, tahini and top it with cayenne and chili flakes… I don’t know if that’d actually be good… I should try it… I digress, rice is a good base for simple meals.
On a side note: WE HAVE SNOW HERE! Time to pull out my parka and drink all the tea. Much love.