I walked out to the garden the other day and noticed that my parsley was TAKING OVER! Perfect way to use up the parsley…and the spinach…and some basil too!
I chopped up all the spinach, parsley and basil and added it to 5 cups of rice on the stove (see recipe below).
All mixed together…a HUGE batch of rice that I can use for at least 5 meals!
Rice cooked in a large batch can be frozen in meal size portions and thawed quickly, as part of a “fast summer meal!”
- 2 cups brown rice (
- 3 cups white rice
- 4 cups fresh spinach leaves
- 2 cups fresh parsley
- 4 fresh basil leaves
- 7 garlic cloves
- Salt and pepper, to taste
- In large saucepan or Dutch oven, bring 12 cups of water to boil. Add 2 cups of brown rice and return to boil. Reduce heat to medium and cover. Let cook for about 30 minutes. After 30 minutes, add the 3 cups of white rice. Turn the heat back up and bring water back to boil. Reduce heat to medium and cover again. Let simmer for about 20 minutes, stirring often.
- Chop spinach, parsley and basil. Add it to the cooked rice and stir through.
- Add crushed garlic cloves and season with salt and pepper to taste.
- Serve a portion of the rice for a meal. Let remaining rice cool while you eat. Then add it to freezer baggies or plastic containers and freeze in batches.