Rice with spinach and vegetable spread

The first time I tried this combination of rice, spinach, and zacusca, I almost forgot to put the rice on to boil because I was so busy looking at everything I had on the counter. I ended up adding more chili peppers than I intended, but in the end, I ate it all, of course with cold water on the side. Now I make it quickly, almost with my eyes closed, because it's my recipe for "let's make something tasty for fasting, but I want to feel like I cooked, not just tossed things in a pot." If you have good pleurotus zacusca, you're almost there; the rest comes easily.

For those interested in timing and technical details: it takes about 45 minutes, maybe a little longer if you're like me and stop to stir twice as much as necessary. It yields about 4 hearty servings, or even 5 if you eat it with bread. The level... I don't know, I'd say it's medium. You don't need to be a great chef, but you also can't be glued to your shows and forget about the pot.

Ingredients, without overcomplicating things and including the role of each (some really matter):

- 300 g rice (I use short-grain, like for pilaf, not long-grain, because it comes out creamier, but you can use whatever you have)
- 500 g fresh spinach (if you don't have it, frozen works too, but fresh makes a big difference in volume and flavor)
- 200 g pleurotus zacusca (here's the key: the zacusca gives all the flavor, coats the rice, you don't need to add tomato paste or anything else)
- 1 medium onion (about 120 g, for base, aroma, and sweetness)
- 1 carrot (about 100 g, for a slight sweetness and texture)
- 1 red or yellow bell pepper (120-150 g, for color, sweetness, and some crunch if added at the end)
- 50 ml oil (I use sunflower oil, like in the zacusca, any other oil works too, but this one doesn't affect the taste)
- ½ teaspoon chopped chili or a paste like Eros Pista (depends on your spice tolerance; I've learned not to overdo it, but if you have kids, skip it)
- salt, to taste (be careful, the zacusca can be salty, so it's better to add it at the end)
- about 1 liter of water (don't add it all at once; you can adjust it as needed)

Now, the steps. I'll tell you exactly how I do it, with a few notes, as I've adjusted it over time and I think this is the best way:

1. I clean and chop the onion, carrot, and bell pepper as finely as I can – not perfectly, but I don't want large pieces in the dish either. I tear or roughly chop the spinach, not too finely, so it doesn't turn into mush.

2. In a wider pot, I heat the oil over medium heat. I throw in the onion, carrot, and bell pepper. I stir often; I don't want them to burn, just to soften and develop flavor. About 5-7 minutes.

3. I add the well-washed rice (really wash it, otherwise it will be super sticky!). I let it sauté, stirring constantly, until it becomes translucent. If it starts to stick, add a bit of water, but not too much.

4. Now I add the chili (if using) and a pinch of salt, but carefully – the zacusca is salty, so I'll check again at the end.

5. I add the zacusca, mixing everything together and letting it cook for 1-2 minutes to blend the flavors. The smell hits you here; I won't say more.

6. I toss the spinach on top, without worrying too much if it looks like a lot – it will cook down. I pour in about 800 ml of hot water (saving the rest just in case) and cover with a lid.

7. I lower the heat and let it simmer for about 15-20 minutes. Occasionally, I stir to prevent sticking and add more water if I see that it's evaporated too much, but the rice isn't cooked yet. I don't let it get too dry; I like it to remain a bit moist, otherwise the spinach loses its appeal.

8. I taste it. If the rice is ready (al dente, not mushy), I turn off the heat. I let it sit covered for 5 minutes to "rest." I taste for salt again, and if needed, I add it then. That's it; I don't do anything else.

Why do I keep coming back to this recipe? First of all, because I can make it with whatever I have at home – if I have good zacusca and spinach, I'm saved. It's for fasting, but you don't feel like "something's missing," as everything is hearty and flavorful. It works for lunch or dinner, and when reheated, it loses nothing. If I have vegan guests, I don't worry. I also like that it comes together relatively quickly and I don't have to watch the pot non-stop, and the leftovers (if there are any) are great the next day.

Now, on the advice, variations, and all that, as I've tried small changes over time.

Useful tips:
Don't leave the rice unattended; at low heat with spinach on top, if you don't stir, it can stick (especially if you use a thin pot). Don't overdo the water at first; it's better to add it gradually. Check the zacusca to make sure it's not too oily or salty; otherwise, it will throw off the balance. If you're using frozen spinach, make sure to drain it well; otherwise, it will release too much water and you'll end up with a watery mess, not pilaf. Many people put rice directly from the package without washing it – I don't recommend it; I've tried and it didn't turn out well.

Substitutions:
If you don't have pleurotus in the zacusca, you can use one with eggplant or simple mushrooms, just make sure it's not too sour or spicy. Gluten-free? You can find certified rice without traces. Want it diet-friendly? Reduce the oil to 20-30 ml and add more spinach, or use brown rice (but cook it separately and add it at the end, otherwise it won't bind). Don't have bell pepper? You can skip it, but you'll lose some flavor. I wouldn't skip the carrot and onion, as they provide a base. If you only have frozen spinach, you can add it directly to the pot, but adjust the water.

Variations:
Sometimes I add a few wild garlic leaves in the spring or some garlic at the end if I don't mind altering the pure taste of the zacusca. For extra creaminess, I've added a little plant-based milk at the end, but it doesn't make a huge difference. If you have some dill or parsley, throw it in at the end for even more flavor. You can also add a bit of diced tomatoes, but I prefer the classic version without.

Serving ideas:
I usually eat it plain, but it pairs very well with a sour salad – cabbage, cucumbers, radishes, or whatever you have at home. If you're not fasting, it goes well with a soft-boiled egg or some cold yogurt on the side, but honestly, I don't feel the need. For drinks, I prefer cold water or lemonade, but a dry white wine works too if it's a more serious meal. For a complete menu, you could start with a clear vegetable soup and then serve this rice dish, keeping it light.

Frequently asked questions, I've received these many times, so I'll answer them here without dragging it out:

1. Can it be made with another type of rice?
Yes, but if you use long-grain rice like basmati or jasmine, it won't bind as well, and it will be drier. Rice for pilaf or even Arborio (for risotto) gives a creamy texture that works best here.

2. Does it work with frozen spinach?
Yes, I've done it that way too. Thaw it and squeeze out the water well, then add it when you add the zacusca. Be careful with the water; reduce the amount by about 100 ml, otherwise, it will be too liquid.

3. Can I use another type of zacusca?
Yes, any homemade zacusca (eggplant, mushrooms, etc.), as long as it’s not overly sour or spicy. The best for me is the one with mushrooms or pleurotus. It also works with bell pepper zacusca if you have it, but the flavor will be sweeter.

4. What if I don’t want any spice at all?
Skip the chili completely or use very little and taste at the end, as sometimes the zacusca already has a hint of spice.

5. Can it be made without oil?
Yes, I've tried it once with just 1-2 tablespoons of water for sautéing; it turns out more "diet-friendly," but honestly, it doesn't have the same flavor. You can compensate with more zacusca, but the texture will still suffer a bit.

Approximate nutritional values per generous serving (from four):

Calories: between 320 and 360 kcal, depending on how much oil and zacusca you use (if it's a richer zacusca, it can go over 400). Carbohydrates: about 60 g per serving, protein about 6-8 g (if you have pleurotus zacusca, it increases a bit), fats about 8-12 g, again depending on the oil. It's not a calorie bomb; it's filling and full of fiber (the spinach helps a lot). If you want to reduce calories, cut back on oil and use whole grain rice, but don't expect the exact same taste. For fasting or a vegan diet, it's super okay; it's not heavy on the stomach and doesn't cause bloating like other rice dishes.

Storage and reheating:

I put it in a container in the fridge; it lasts 2-3 days without any issues. When reheating, I add a tablespoon of water or broth and heat it on low or in the microwave, stirring halfway through. If you leave it for more than two days, the spinach color changes, but the taste is still there. I don't recommend freezing it, as the rice becomes mushy and the spinach loses its texture, but if you really must, know that upon thawing it will be softer than at the beginning. I rarely have leftovers, but when I do, the next day it's actually even better, like any pilaf that sits for a bit.

Clean and wash the vegetables. Chop the onion, pepper, and carrot finely and sauté them lightly in oil. Sauté the rice lightly until the grains become glassy. Add salt. Add the chopped hot pepper. Add the zacusca, the torn spinach, and 1 liter of water. Cook on low heat under a lid until the rice swells.

 Ingredients: 1 onion, 1 carrot, 1 bell pepper, 1/2 teaspoon of chopped hot pepper, 200 g of mushroom spread, 300 g of rice, 500 g of spinach, 50 ml of oil, salt

 Tags:  rice rice with spinach