one 10 oz bag spinach
1/4 cup each of cashews & slivered almonds
2 cups cooked (1c pre cooking) brown basmati rice
2 Tablespoons real peanut butter (or organic)
1/3 cup Riesling or any white wine or good vinegar
1/3 cup soy sauce
some grated ginger root
touch of cayenne
good size organic wheat tortillas (total of 4)
I generally use 2 cups of already cooked rice so this is quicker, but if you need to cook up 1 cup rice to 2c water. Set aside. I then add few drops of wok oil in wok or frying pan (large size) toast the cashews and slivered almonds in the wok oil, then toss in the 10 oz bag of fresh spinach kinda toss it around till it is thoroughly wilted.
Mix in a small saucepan, your peanut butter (sometimes I do half Peanut butter half tahini) a little dab of wok oil (the brand I use has garlic, ginger added) stir in the White vegan wine or vinegar, and the soy sauce, add the garlic, ginger, cayenne...whatever other spices make it spell delicious to you. :)
I then assemble tortillas by putting few spoonfuls each rice/spinach nut mixture, then drizzling whole thing with the spicy peanut sauce! Fold them like a burrito, I can fit 4 of them in a 9 x 13in. pan, cook at 375* for 10-15 minutes!