Simply Vibrant by Anya Kassaff is a collection of vegetarian, plant-based recipes inspired by the seasons. The beautiful book includes photography by her daughter Masha, and we're sharing a spring time (it's just around the corner) recipe today. Enjoy!
Spring Vegetable Black Rice Pilaf
This quick and easy dish showcases vibrant spring greens against the dramatic, dark purple grains of forbidden black rice. You can improvise and add or substitute any available spring vegetables here—think fava beans, ramps, fiddleheads, snow peas, or sugar snaps.
1½ tablespoons neutral coconut oil or olive oil
½ green chili or jalapeño, seeded and sliced
2 large leeks, white and light green parts only, finely sliced
4 garlic cloves, sliced
Sea salt and freshly ground black pepper
Zest and juice of 1 large or 2 small limes
2 cups vegetable broth or purified water
1 cup forbidden black rice
1 bunch asparagus, tough ends removed, sliced diagonally in about 1-inch pieces
2 cups fresh peas or thawed frozen peas
2 to 3 cups chopped spinach leaves or baby spinach