hearty brown and wild rice lunch

 

(serves 2)

hearty brown and wild rice lunch

1/3 cup wild rice
2/3 cup brown rice
1 can of diced tomatoes (or a little less, I used the leftover from the morning omelet)
1 1/2 cups water (or more)
1 small potato, diced
1 handful spinach, shredded
2 eggs, hard boiled

Add a small amount of olive oil (a teaspoon or two) to a large sauce pan, with the heat on medium. Add the rice and the tomatoes. Add 1 1/2 cups of water. While it heats up, dice the small potato and start boiling water for the eggs. Add the diced potato to the rice and mix. In ten minutes remove the eggs from the pot and place in a bowl filled with cold water.

It'll take anywhere between half an hour to an hour to cook the rice. Add water as needed (when it's looking dry and is still uncooked). Add the spinach once the rice is cooked, and stir. The potato will gain a lovely purple color from the wild rice.

Serve with the hard boiled eggs quartered on top (see image on top).