Toasty, umami, spicy, and sweet; this sauté takes about 30 minutes to prepare and make, and is a flavorful topping for rice or a grain of your choice.

Ingredients:

• 225 g fresh spinach, washed, drained, and sliced
• 150 g sliced mixed mushrooms
• 1 small red onion, cleaned, thinly sliced, and separated
• 4 scallions, diced
• 1/4 C sunflower seeds
• 1/4 C finely chopped dried fruit (apricots, dates, or currants)

Spices:

• 5 cloves garlic, minced
• 1 1-inch cube ginger root, peeled and grated or minced
• 1 tbsp cumin
• 1 tsp paprika
• Ground black pepper, to taste
• 3 tbsp canola oil or your favorite cooking oil

Equipment:

• A large frying pan
• A cutting board
• A colander
• A chef knife
• Measuring spoons
• Ingredient bowls
• A spatula

Preparation:

• Clean the vegetables and chop them. Keep each ingredient separate until it’s time to cook.
• Toast the sunflower seeds in the frying pan on medium-high heat until the seeds are a light, nutty brown. Remove from heat immediately and transfer the seeds to a small bowl.
• Heat the oil in the frying pan on low-medium heat and add the garlic and ginger. Cook until the garlic is starting to caramelize. Add the rest of the spices, and cook for another three minutes.
• Add the mushrooms and cook for three minutes or until the mushrooms have started to sweat.*
• Add the onions. Cook for one to two minutes or until the onions are just translucent.
• Add the spinach. Cook for forty seconds or until the spinach is just wilted.
• Turn off the heat and add the scallions, the fruit, and the sunflower seeds.
• Serve over brown rice or your favorite grain.

Cooking Notes:

• *Though I use the term sweating the mushrooms, I do not cover the frying pan during the sauté.
• Using a spoon is a safe and effective way to skin ginger root.
• Makes 3-4 servings