This year’s Action Plan menu featured several delicious and healthy recipes, but the Millet Bowl was a runaway hit. Many readers posted comments on the Whole Living website about swapping the millet for other grains. For today's lunch, I surveyed the fridge, spotted some leftover brown rice, rounded up some vegetables, and came up with my own version of this popular recipe.
I sautéed some spinach with garlic and added it along with sliced avocado, radishes, and my spring season favorite, ramps. Drizzled with lemon juice and olive oil, this vegetable-packed lunch is a fresh take on fried rice.
Rice Bowl with Spinach, Avocado, and Radish
- 3 tablespoons olive oil
- 1 clove garlic, thinly sliced
- pinch red pepper flakes
- 2 cups baby spinach
- 1 cup cooked brown rice
- 1/2 avocado, sliced
- 1 radish, cut into matchsticks
- 1 ramp, thinly sliced (if you don’t have ramps, substitute scallions)
- 2 tablespoons lemon juice
- coarse salt
In a medium pan, heat 1 tablespoon olive oil, garlic, and pepper flakes over medium heat. Cook until garlic is fragrant but not brown. Add spinach and toss until wilted. Transfer to a bowl with rice, avocado, radish, and ramps. Whisk remaining 2 tablespoons olive oil and vinegar together. Season. Drizzle over rice and vegetables; toss and season to taste.