lowspoonsfood:

this is my new go-to depression food. make it on a day where you have some extra spoons and it can last over a week and a half. it tastes delicious, is warm and comforting, and is easy on my IBS-prone stomach.

everything aside from the rice can be bought precooked to save on spoons. i will post the 2 spoon version and ¾ spoon version (2 spoon is oven free!)

2 spoon recipe:

• 2 cups rice, uncooked
• 4 cups broth (aka 1 carton of broth or 2 cans)
• frozen veggies (i recommend pre-diced onions/mushrooms, peas and carrots, and/or broccoli)
• 1 10 oz bag frozen spinach or 2 handfuls of fresh spinach (if using fresh, combine at end of recipe)
• ½ tsp pepper
• ¼ tsp garlic powder
• (optional) protein of choice, shredded Rotisserie chicken works great in this 
• (optional) cheese for topping (dairy or non dairy)

1. combine all ingredients and cook in rice cooker or stovetop until all liquid is dissolved. if desired, top with cheese.

¾ spoon recipe:

this recipe is prepared in parts, and then combined at the end.

for the rice:

• 2 cups rice, uncooked
• 4 cups broth
• frozen veggies
• ½ tsp pepper
• ¼ tsp garlic powder

for the casserole:

• 10 oz bag frozen spinach or 16 oz fresh spinach (or a couple of handfuls)
• 2 onions, diced (if using pre-cut/frozen, use about 2 cups. for low FODMAP, omit)
• 4 tbsp butter
• 1 tsp garlic, minced
• 1-2 cups broth
• (optional) protein of choice
• (optional) cheese for topping

1. combine rice ingredients in rice cooker or stovetop
2. cook for 25 minutes or until liquid has dissolved
3. preheat oven to 375° F
4. in a skillet, melt butter and add onions and garlic. cook until fragrant and onions begin to look translucent
5. add spinach, cook until soft
6. in a large bowl, combine rice and skillet mixture
7. slowly add 1-2 cups of broth to mixture until desired consistency is reached (i usually end up adding about 1 ½ cups)
8. grease baking dish
9. place mixture into baking dish. if desired, top with cheese at this point
10. bake uncovered for 25 minutes 

(hint #1: to save on spoons, wrap baking dish in foil before placing mixture into dish, no grease required!)

(hint #2: separate mixture into two smaller baking dishes; bake one to eat now, freeze the other one for later! when you’re ready to eat it, bake at 350 for around 35 minutes!)