Stony Point Center
  • About Us
    • Mission and Vision
    • History
    • Contact
    • Photo Gallery
    • Nonprofit Partnerships
      • Proyecto Faro
      • Fellowship of Reconciliation
      • Sweetwater Cultural Center
      • Center and Library for the Bible and Social Justice
      • The Penguin Rep Theatre
  • Guest Groups
    • Plan Your Event
    • Meeting Spaces
    • Accommodations
    • Amenities
      • Meditation Space
      • Labyrinth
      • Art Space
      • The Penguin Rep Theatre
      • Jamie Surya Yoga
    • Campus Map
    • Inquiry Form
    • Forms
      • Best Guess Planning Form
      • Dietary Needs
      • Room Setup Request
  • Events
    • Programs
    • About SPC Programs
  • News & Reflections
  • Donate
  • Connect With Us

Ask Chef Donna: Up For Spinach

11 Nov 2020

 

 

 

Popeye, the sailor, ate it straight from a can, but we have the opportunity several times a year to eat our spinach fresh since farmers Will and Amira grow it in our greenhouses. I created this recipe on the fly when my friend Patty gave me some beautiful yellow Dal (lentils). Dal is both the name for beans and lentils, among the basics of Indian cuisine and it is also the name of a traditional Indian cuisine lentil dish. I added brown rice with my spinach and Dal, which served to create a healthy, delicious casserole. You can serve this as a complete vegan protein or as a side to accompany a meat or fish entrée. Following the recipe, you will see other ways to change it up to suit your tastes and your friends and family tastes and ways to utilize any fresh produce you have sitting in your fridge. I hope you give it a try and have fun changing it up!

 

 

 

 

Spinach, Dal and Brown Rice Casserole 

Yields 4 –6 portions 

Stove Top 

 Ingredients

2 cups cooked brown rice 

2 cups cooked Dal(lentils) 

3 cups fresh baby spinach leaves 

½ thinly medium onion (sliced) 

2 Tablespoons fresh garlic (thinly sliced) 

2 Tablespoons Coconut Oil 

1 teaspoon finely minced fresh ginger 

½ cup of coconut milk 

1 Tablespoon ground Cumin 

1 Teaspoon Fresh Thyme Leaves 

3 Tablespoons fresh lemon Juiced 

Salt and Pepper to Taste 

2 Tablespoons Toasted Almonds 

 Let’s Get Cooking 

1.In a medium sauté pan, cook onion and garlic in coconut oil over low heat until soft. 

2.Stir in spinach, cumin, thyme, ginger, cooked brown rice, cooked lentils, and coconut milk. 

3.Cook approximately five minutes, until all is warm and simmering. 

3. Season with salt and pepper to taste. Stir in lemon juice. Sprinkle toasted almonds on top. 

 

Notes 

  1. Although I prefer it warm, this dish can be enjoyed at room temperature. 
  2. Avoid overcooking the lentils but be sure they are cooked enough. 
  3. Nuts should be added once the dish is warmed and about to be served to avoid them getting soggy. 

“It’s Your Dish!” 

Substitutions/additions to make it your own 

You can use any type of cooked lentils or substitute the lentils with cooked beans. 

Substitute the butter or olive oil for the coconut oil.  

Substitute the fresh thyme for any fresh or dried chopped herbs. 

Substitute the brown rice with any type of cooked rice. 

Substitute the fresh chopped kale for the fresh spinach. 

Substitute any nuts for the almonds or omit them. 

Add any type of broth to this dish and enjoy it as a soup. 

CONNECT WITH US

GET OUR NEWSLETTER

Select list(s) to subscribe to


By submitting this form, you are consenting to receive marketing emails from: Stony Point Center, 17 Cricketown Road, Stony Point, NY, 10980, http://www.stonypointcenter.org. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

Stony Point Center 17 Cricketown Rd, Stony Point, NY 10980

845-786-5674 | info@stonypointcenter.org

© 2025 Stony Point Center