Brown Rice with Spinach, Nuts and Seeds

This is a good way to use left-over rice with healthy sources of protein and fat from the nuts and seeds.

Serve 6

2 cups (480 g) cooked brown rice, cold or at room temperature

1 1/2 Tbs. (20 ml) olive oil

2 Tbs. (30 ml) organic lemon juice or more to taste

1 tsp. (5 ml) Dijon mustard

1/2 tsp. (2,5 ml) black pepper or more to taste

2 organic scallions (white and green parts) thinly sliced or chopped onion 

1/2 cup (120 g) roasted organic nuts: cashews, walnuts, etc., roughly chopped

1/4 cup (60 g) roasted organic seeds: sunflower, pumpkin, etc. or not roasted chia seeds

4 cups (960 ml) organic spinach leaves, coarsely chopped

1. Place the rice in a medium bowl and use a fork to fluff it.

2. Whisk together the olive, lemon juice, mustard, and pepper.

3. Pour over and stir into the rice.

4. Stir in the scallions/onions, nuts, and seeds.

5. Taste and add more pepper and/or lemon juice if needed.

6. Serve as a side side.

Try "Greek Spinach Rice":
https://veggiefernandezs.blogspot.com/2018/03/greek-spinach-rice.html