Dinner/ Fodmap/ Sides



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Serves: 2 Cooking Time: 20 minutes


  • 1 16 oz package frozen organic spinach
  • 1/4 cup wild or sprouted brown rice
  • 1 tbsp EVOO
  • salt
  • 1/2 in freshly grated ginger
  • juice from 1/2 lemon
  • 1/2 cup organic vegetable broth
  • 1 tsp turmeric paste ( optional)
  • freshly ground pepper



Place all items in a pressure cooker and set the setting to rice. Once its ready to release, give it a quick stir, top with freshly ground pepper and serve.

If you have yet to experience the joys and ease of cooking with a self automated pressure cooker, get on Amazon and buy one now. I have a Mueller one that has a dual function to slow cook and at this point, it has surpassed my Kitchen Aid stand mixer as MVP. All you have to do is set everything into the big pot, set it to the rice setting and walk away, far far away if your not sure if the thing is set up right and may or may not explode all over the kitchen.

As for this Spanakorizo dish, its a Toasty take on the traditional Greek recipe. I have tried to do this old school, sans onions, by heating up oil, stirring and cooking the rice, and it never came out to my standards. Enter my MVP and during some experimentation for the perfect balance of green to grain ratio, heat, and a kick, I never looked back. I have made it both with brown rice and wild and even thrown in milk thistle seeds to detox my liver and not even that will fuck this up, every single time its amazing. You get a ton of spinach, a little kick and heat from the ginger ( don’t be shy about this one), and gut love from the rice grains. If your vegan serve it straight up like a good martini with hunks of fresh bread, and if not, get dirty with it and serve it with feta and hunks of fat salmon on the side.

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