2 Tbs. olive oil
2 large shallots or 1/2 cooking onion, small dice
3-4 cloves garlic, minced
1 1/2 c.- 2 c. rice (Arborio, risotto, whatever- I use sushi rice)
3/4 c. dry white wine
4-5 c. vegetable broth
1 huge handful fresh spinach, washe'd and prepared
salt and pepper to taste
vegan parmesan cheese
First, wash and prepare your spinach. If you are using baby spinach you don't need to trim or chop, but if you are using larger leaves, trim the stems and coarsely chop (bite-sized pieces).
Also, put your broth on the stove. It needs to be steaming hot the whole time you are adding it to the rice. Another way to do it is in a huge measuring cup in the microwave. That way you don't need a ladle-- you can just pour it with the spout.
Now for the rice: Saute the shallots/onion in a large pot in olive oil over med-high heat, stirring sporadically. When they begin to look translucent (about 2-3 minutes), add the garlic and the rice. Stir constantly so the rice doesn't stick and burn. When the rice looks translucent, or if kernels of rice start burning, add all of the vegan wine. Be careful, because it will steam up. STIR CONSTANTLY!! When all that liquid has evaporated, add a ladleful of broth, or enough to moisten the rice and loosen anything sticking to the bottom. Make sure you are stirring constantly. When all of that broth has evaporated, add another ladleful, and so on and so forth, until all the broth is gone or until the rice is cooked. If you find you are nearing the end of your broth and your rice isn't cooked, just start adding hot water. When your rice is cooked and enough of the last ladleful of broth is cooked out, turn off the heat. Season with salt and pepper (those using veggie bouillion or salted broths, be careful with the salt-- you might not need it). Add a couple teaspoons of thyme, to taste. Add your huge handful of spinach, stirring it in. Cover briefly (like a minute). When you uncover, all that spinach will have wilted, and you can stir in some vegan cheese and you're set to go.
Last time I made this, I stirred in a spoonful of really good mushroom pasta sauce. It was nice and creamy and tasted delicious. Also, if you like mushrooms, you could add reconstituted dried mushrooms to your rice at the same time as vegan wine, or fresh mushrooms about 5 minutes before finishing. Bon appetit!
Pressure Cooker: Add broth, seal pressure cooker, wait for it to steam, then reduce heat and cook for 10 to 15 minutes.