Summer Vegetable “Rundown” with Rice

If you have a lot of veggies but aren’t quite sure how to use the, Chef Robin Asbell has a summer dish just for you.

Related:
Robin’s Youtube channel

Serves 4

2 teaspoons olive oil
1 cup onion, chopped
1/4 cup scallion, chopped
2 teaspoons fresh thyme
2 cloves garlic, minced
1/2 teaspoon allspice
1/4 small scotch bonnet chile, minced
1/2 pound sweet potato, cubed
1 medium carrot, chopped
1/2 medium red bell pepper, chopped
3 ear sweet corn , kernels cut off
1 15 oz can coconut milk
1/2 cup vegetable stock
2 cups fresh spinach, chopped
1 can kidney beans, drained
salt and pepper
1 cup long grain white rice
2 cups water
1/4 cup chives, minced

Heat oil, then saute onion, scallion, thyme, garlic, allspice, and chile until onions are very soft. Add the sweet potato, carrots, pepper and corn and saute for a few minutes. Add the coconut milk and vegetable stock and bring to a simmer. Bring to a simmer, then cover and cook until sweet potato is tender, about 10 minutes. Uncover, stir in spinach and kidney beans and simmer until everything is tender and the liquids are creamy and thick. Add water if necessary to keep it from becoming too thick.

While the rundown is cooking, bring water to a boil in a small saucepan. Add the rice and a generous pinch of salt.  Return to a boil. When boiling, reduce heat and cover, cook for 15 minutes. Take off the heat and let stand, covered, until time to serve.

Season the rundown to taste with salt and pepper, then serve over the rice, garnished with chives.

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