The parmesan, spinach, and rice dish I used to make was so yummy, I thought I’d never change it, but now I must. With the migraines, I’m no longer all wrapped up in cheese (literally, about 10 pounds of “wrapping” is gone:)). So, I came up with a migraine-less version, keeping in mind that it didn’t have to taste just like my original dish – it just had to taste good! The recipe below fits this bill for our family, and it is good alone, with steamed vegetables like beets, or on the side with chicken.
The inspiration for this recipe came from this site, but I have modified it to be migraine-less. I left the almonds in the ingredient list as an optional item, but have noted that they should be left on the side for individuals to use as a topping if they are able and desire to do so. One migraineur in our family is able to add small portions of almonds without a problem since she has eliminated so many other migraine triggers. Our other migraineur has not been able to do so despite being on the same diet. However, this dish is delicious either way. I hope you enjoy it!
Note that any broth can be used, but I use this one, because the ingredient list doesn’t currently contain peanuts, cashews, or any chemical additives like MSG. Please note that it does contain onions, but our family has not noted headaches following use of it. Other ingredients with links currently meet our food allergy needs, but please contact the companies to confirm for yourself that they will meet your food allergy needs.
Spinach and Rice
1 1/2 cups wild rice blend
3 cups broth
1 Tbsp. olive oil
2 celery stalks, diced
1 10 oz. package frozen chopped spinach, thawed
1/2 tsp. garlic powder
1/8 tsp. cumin
1/2 tsp. thyme
1/8 tsp. sea salt
dash of black pepper
1/3 cup raw sunflower seeds (optional)
1/3 cup almonds (optional)
- Cut almonds into slivers (if using), place in a small baking dish, and toast at 350 degrees for 8 minutes.
- In a medium saucepan, cook the rice in the broth.
- In a skillet, saute the celery in the olive oil.
- Add the celery and remaining ingredients (except the almonds and sunflower seeds) to the rice.
- Stir and heat through.
- Serve warm with toasted almonds and/or raw sunflower seeds on the side as optional toppings.
- UPDATE 8/30/17 – We have started fixing this recipe with 3/4 cup rice and 2 cups broth instead of the amounts indicated above for a meal that is “more spinach than rice.” It is good both ways though.