Ingredients:

1/2-1 cup beef TVP, reconstituted
1/2 onion, chopped
1 clove garlic, chopped
1/4 cup green chilis, chopped
3/4 cup rice
1 1/2 cup water
2 chicken bullion cubes
1 small tomato, chopped
herbs/spices: cumin, chili powder, paprika, pepper, bay leaf, oregano, hot sauce

Instructions:

Saute the TVP, onion, garlic and green chilis in a little olive oil until the onions start to turn translucent. Add the
rice and stir so the rice soaks up some of the flavored oil. Add the rest of the ingredients, bring to a boil, then turn
down to a simmer, cover, and let cook until all the liquid is absorbed, stirring once or twice as it cooks.

A note on the herbs/spices: Do these to taste. Recommended-ish: 1/2 T cumin, 1/2 T chili powder, 1/2 t paprika, dash of
pepper, 1 bay leaf, 1/2 t oregano, dash of hot sauce

3 stalks parsley
1 sprig thyme
1 bay leaf

This is for a traditional bouquet garni used in French cuisine… other herbs can be added depending on the dish (ex. use thyme, sage and marjoram for pork). Tie all herbs together and add to the dish you’re cooking, making sure to remove it at the end of the cooking time.

1 cup uncooked long-grain brown rice
2 1/4 cups vegetable broth or water
1 bay leaf
2 cups shredded spinach leaves
1/2 cup finely sliced scallions
1 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh tarragon
1/8 teaspoon freshly grated nutmeg

Combine the rice, broth, and bay leaf in a sauce pan and bring to a boil. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside. In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon, and nutmeg just until mixed.