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I fully intended to finish this book today, and then I just couldn't bring myself to read about Auschwitz any more. I've failed you. And I'm not even cooking anything interesting this weekend. Last weekend I made up a recipe that came out totally awesome, however, and I will share it with you below. You read that right. I made it up. Like a real chef! (Yes, it has calorie calculations. Because I care about that sort of thing.)
Spinach and Sun-Dried Tomato Rice Pilaf
1 TBS butter (100)
1 onion, diced (45)
4 oil-packed sun-dried tomatoes, chopped (60)
6 oz. baby spinach (40)
1 cup rice (600)
2 cups chicken broth (30)
¼ cup white wine (30)
1 tsp. salt
¼ cup grated parmesan (110)
1015 kcal/3 = 340kcal/serving
1. Saute onion in butter until translucent, 3-5 minutes. Add sun-dried tomato and rice and sauté until rice is toasted, 3 minutes or so.
2. Add spinach a couple of handfuls at a time and stir until wilted.
3. Add broth, wine, and salt, bring to a boil and reduce to vigorous simmer. Cover. Simmer 15-20 minutes, adding broth if necessary to ensure rice is cooked through.
4. Remove from heat and stir in parmesan.