I find I am really pretty exhausted these days. Running to UCSF several times a week can be pretty draining on top of everything else. So I love to make dishes that are easy and incorporate a couple of aspects of a meal into one dish. And if I can "repurpose" that dish into a another meal all the better!
3 TB Butter or Oil
2 cups Brown Basmatti Rice
4 cups Vegetable or Eatwell Farm Chicken Stock
2-3 Carrots, washed and diced
1-2 Spring Onions, save the tops for another dish
1 Stalk Spring Garlic
Greens, you can use any of the greens from the box, chopped.
I like to saute the onion, garlic and carrots in the butter first. Then add the rice and cook just until it smells a little nutty. Add the stock, and the greens, mix well, then cook your rice how you like.