2 cups white jasmine or white basmati (not brown rice)
3 1/2 cups vegetable stock 2 T Braggs Liquid Aminos - or soy sauce
1/2 tsp. turmeric
1/2 tsp. saffron threads
1 clove garlic, minced
1/4 tsp. almond extract
3 tsps. sherry wine - (I used cream sherry)
1/4 to 1/2 tsp. dried crushed red pepper
squeeze of lemon juice
Bag of baby spinach (chopped)
Pour stock into a medium-size pot. Place pot on the stove over high heat.
While stock is coming to a boil, add the turmeric, saffron, garlic, chili, almond
extract, sherry and a squeeze of lemon juice. Stir well.
Add the rice, plus 2 T liquid aminos or soy sauce and stir. Bring to a boil,
then reduce heat to low and cover tightly with a lid. Cook 12-15 minutes,
or until liquid has been absorbed by the rice. When most of the liquid is gone,
add the chopped spinach, stir in. Turn off the heat and place lid on tight.
Keep pot on burner another 5-10 minutes, or until you’re ready to eat.
Before serving, remove the lid and fluff rice. Add salt and pepper to taste.