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If you want to make this outside of peak summer tomato season, use.

For him, the convenience factor simply can't be matched.I think after all these years, the idea of a pot of rice taking more than five minutes from start to finish would be offensive to him, or at the very least, just not at all worth the effort.

And I guess I can't blame him.. As someone approaching the age my parents were when they were raising my sister and me, with.fewer responsibilities, 30 minutes for a whole pot of fresh grains is still a stretch most days.Especially when they've got stuff like microwavable cups of "ancient grain blends" and pouches of quinoa that are perfectly steamed in 30-seconds.

On more occasions than I'd like to admit (especially since quarantine), I've turned to a fake-fancy, marketed-to-millennials instant grain product.It goes perfectly with roasted shrimp, veggies, yogurt and a squeeze of lemon, or the single braised chicken thigh and tiny herb salad I make most weeks.

And it's just me at home, so the little pre-portioned containers are perfect for solo meals and midday lunches when I actually want to be productive after..

However, if you, like myself, are a Midwestern millennial who was never shown anything else other than Minute Rice.Add spinach mixture, lemon juice, and remaining 1/2 teaspoon salt; cook, stirring constantly, until heated through, about 1 minute.

Remove from heat, and transfer to a bowl.Garnish with reserved sprout leaves.

Serve.. To Make Ahead.Pureed spinach mixture can be made up to 1 day ahead and stored in an airtight container in the refrigerator.. Save.(Keep screen awake).