I probably say this all the time but I’m super excited to share this new recipe with you!
I’m spending the week traveling to speak in Dallas then to D.C. to speak on a panel with Michelle Obama and then headed to California for some fun foodie plans! So, I made this easy vegan rice recipe for you last week and I’ve been dyin’ ta share it with you. It’s been quite tough keeping it a secret because it’s just so gosh darn good.
Ya know what I mean?
Ya, it’s one of those recipes you’ll wanna make over n’ over again.
Why? Well, ’cause it’s so easy to make and can be enjoyed for lunch the next day too.
Plus, the flavor combo’s are pretty unique and amazing.
I love light dishes like this one. It’s sort of like the food equivalent to fuzzy slippers.
This recipe is sweet n’ spicy, with bits of crunchy sesame seeds and comforting jasmine rice. In my opinion, there’s nothing worse than a watery, runny burrito.
Well, there ain’t no beans in this ‘burrito’ but it’s wrapped like a burrito and filled with hearty rice n’ spinach. It has a bit of heat from the hot sauce, but it’s not too spicy.
Ya know what makes this recipe so good?
If you guessed jasmine rice, you’re right. Have you ever made a jasmine rice recipe? It’s my mom’s favorite so I love making it for her because it makes her happy- and seeing your momma happy is one of the best things ever. Isn’t it?
Ya, I thought so. But we’ve got two more months until Mother’s Day …. so I won’t go there yet, hehe.
So, head on home to make this yummy ‘burrito’. O ya, and don’t forget the lemon and orange zest- they totally make this dish fabulous.
It’s the perfect ‘Almost-Spring’ meal especially if you’re wearing your fuzzy slippers.
Cook rice according to package directions.
Lay tortillas on a flat surface; set aside.
In a large bowl, combine remaining ingredients; mix well to combine. Portion rice mixture onto each tortilla. Roll like a burrito.