Baked Cod with Baked Potato and Sautéed Spinach

Ingredients

• 1.5 cup brown rice (long-grain or basmati recommended)
• 3.75 cup water (for cooking)
• 1 tsp vegetable oil (optional, prevents sticking)

Instructions

1. 1

   Prepare the rice

   • Place the brown rice in a fine-mesh sieve and rinse under cold running water until the water runs clear, about 1-2 minutes.
   • For a softer texture, you can soak the rinsed rice in fresh water for 30 minutes, then drain it completely.
2. 2

   Combine ingredients and bring to a boil

   • In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the drained rice, 3.75 cups of water, and optional vegetable oil.
   • Bring the mixture to a rolling boil over high heat, which takes about 5-7 minutes.
3. 3

   Simmer the rice

   • Once boiling, immediately reduce the heat to the lowest possible setting.
   • Cover the saucepan with the lid and let it cook undisturbed for 40 minutes. It's important not to lift the lid.
4. 4

   Rest and fluff the rice

   • After 40 minutes, turn off the heat and let the rice stand, still covered, for an additional 10 minutes to absorb the remaining steam.
   • Remove the lid and gently fluff the rice with a fork to separate the grains before serving.

Ingredients

• 1 lb fresh spinach (about 16 oz, washed and thoroughly dried)
• 2 tbsp olive oil
• 4 pcs garlic (cloves, thinly sliced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp lemon juice (from about half a lemon)

Instructions

1. 1

   Prepare the spinach

   • If not pre-washed, thoroughly wash the fresh spinach under cold running water to remove any grit.
   • Dry the spinach completely using a salad spinner or by patting it gently with clean kitchen towels. This is key to prevent it from steaming.
2. 2

   Sauté the garlic

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the thinly sliced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant and turns a light golden color.
   • Be careful not to let the garlic burn, as it will become bitter.
3. 3

   Wilt the spinach

   • Add the dry spinach to the pan. It will look like a lot, but it wilts down significantly. You may need to add it in two batches.
   • Use tongs to gently toss the spinach, coating it in the garlic-infused oil.
   • Continue to cook, tossing occasionally, for 2-3 minutes, until the spinach is just wilted but still has a vibrant green color.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Sprinkle with salt, black pepper, and red pepper flakes (if using).
   • Squeeze the fresh lemon juice over the top and give it one final toss.
   • Transfer to a serving dish and serve immediately.