Garlic Shrimp, Steamed Brown Rice and Garlic Sautéed Spinach

Ingredients

• 1.5 cup long-grain brown rice (Ensure it's long-grain for the fluffiest result)
• 3 cup water (Use cold or room temperature water)
• 0.75 tsp salt (Optional, for seasoning)
• 1 tbsp olive oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. Drain completely. This step is crucial for removing excess surface starch, which ensures fluffy, separate grains.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, salt, and olive oil (if using).

3. 3

   Bring the mixture to a rolling boil over high heat. Once it's boiling, give the rice one quick stir to prevent it from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 40 minutes. It is very important not to lift the lid during this time, as the trapped steam is what cooks the rice.

5. 5

   After 40 minutes, remove the saucepan from the heat but keep the lid on. Let it stand undisturbed for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm.

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.