Two years ago, right around this time, we had our beloved friends Sanna and Lina here for a visit. It was at the peak of spinach season and we whipped up a giant filling salad for dinner – it had some brown rice, chickpeas, fresh herbs… and heaps of spinach, of course. We drizzled some tahini dressing on top and everyone went to food heaven. A day or so later, we turned it into an actual recipe – and to this day, our Herb Rice with Spinach and Chickpeas is one of our personal favorites.
This spring, we wanted to make a new version of it – and so we did. Below, you’ll find the original recipe switched up a bit and with a Mexican twist, and we’re already loving this one as well. It’s the epitome of simple, no fuss cooking (you barely need a cutting board!) and is therefore perfect come spring time, when there’s so much fun stuff to do outside you want to keep time by the stove to its minimum. Good luck!
För recept på svenska, klicka här: Spenat- och rissallad med koriander och lime
Total Time: 30 min
500 ml uncooked brown rice/oat rice
300 g fresh spinach, rinsed (if the leaves are very big, give them a rough chop)
900 ml cooked chickpeas (~690 g), rinsed and drained
50 g fresh cilantro (~200 ml tightly packed), roughly chopped
1 red onion (100 g), finely chopped
50 ml olive oil
100 ml lime juice (4 limes)
2 tsp ground cumin
1 tsp salt
150 ml roasted peanuts
- Cook the rice according to package instructions.
- Make the dressing by whisking together all the ingredients in a small bowl. Set aside.
- When the rice is done, immediately mix in the spinach so it starts to wilt down a little. Let sit for a few minutes.
- In a big bowl, mix together the spinach rice with the chickpeas, cilantro, red onion and the dressing. Add additional salt to taste.
- Serve with a handful of peanuts on top. Enjoy!
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– Sophia & Michael