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Spinach Saute with Basmatti Rice

cooked rice made from 1 cup raw basmati rice

1 onion (chopped)
1-2 Tbl lemon zest (grated)
1-2 Tbl fresh ginger (grated)
1 clove to 1 head garlic
black pepper
red pepper (optional)

1-2 Tbl balsamic vinegar
1 Tbl soy sauce
1 cup coarsly sliced mushrooms

1 package fresh spinach (washed, stems removed)
1 can pinto beans (drained)

In a large covered skillet, saute onion, lemon zest, ginger, garlic,
and pepper in white wine or oil. Add vinegar, soy and mushrooms.

Cook until the onions are limp. If the liquid all disappears, add
more wine. Then add spinach and beans.

Cover and cook on low heat until spinach just begins to get limp.

Serve over basmatti rice and top with chopped roasted chestnuts.

Notes: I take an entire head of garlic and microwave it for 45
seconds on high. Let sit for 2-5 minutes then peel the cloves and
chop them coarsly. They are very easy to peel this way.

For the chestnuts, cut a cross in them then set them in a ring in
the microwave (on the turntable if have one) and nuke them for
about 2 minutes on high. Let them cool a bit then peel and chop.


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