Ingredients: 2 medium cucumbers, sliced ¼ cup fresh dill, chopped 2 cloves garlic, minced ¼ cup fresh mint leaves, chopped 1 small bunch fresh radishes, sliced 1 cup 4Sisters brown rice, cooked 1 tbsp. champagne or white wine vinegar ¼ cup olive oil 1 ½ cups water 3 tbsp. fresh lemon juice 1 tsp. salt 1/2 tsp. black pepper 4 oz. crumbled feta cheese Boiled, peeled shrimp Directions: In a large bowl, combine the cucumber, dill, garlic, mint, radishes, & brown rice (you can use white rice, if preferred). In a separate container, make the dressing by combining the vinegar, oil, water, lemon juice, salt & pepper. Shake well. Drizzle over the rice mixture. Stir in the crumbled feta cheese & cooked shrimp & serve! A fresh, light entrée or a light salad or side dish to your favorite entrée. Perfect for a picnic! Serves 4
CHICKEN ENCHILADA BAKE
Ingredients: 2 cups cooked chicken breasts (3 raw boneless, skinless chicken breasts, cut in pieces & cooked) 1 - 14 oz. jar Old El Paso Enchilada Sauce 1 – 4 ounce can chopped green chilies 2 cups shredded Monterey Jack cheese 1 cup cooked 4Sisters parboiled rice or any other 4sisters rice 1 cup black beans, drained 1 cup fresh corn kernels, or drained can or frozen kernels 1 tsp. sea salt ½ tsp. pepper Chopped green onions & chopped cilantro leaves, for garnish Directions: Combine the cooked chicken, enchilada sauce, green chilies, 1 cup of the Monterey Jack cheese, cooked rice, black beans & corn. Top with remaining cup of Monterey Jack cheese. Place in an oven proof skillet or dish. Bake at 375 degrees for 20-30 minutes, uncovered until hot and bubbly. To serve, top with chopped green onions and cilantro. Enjoy! Serves 4
PATCHEZ' STRAWBERRY SALAD
*Quick & easy single serve lunch recipe Ingredients: 1/2 cup 4Sisters Rice 4-6 oz. fresh baby spinach 4-6 oz. fresh sliced strawberries 1/4 cup thinly sliced cucumber 1/4 cup crushed protein pretzels, chopped almonds or any nut of your choice 1-2 tbsp. ranch dressing 1/2 fresh squeezed lemon Salt and black pepper, to taste Preparation: Add 4Sisters rice to a bowl, cooked according to package instructions. Top with all other ingredients and enjoy! Serves 1
RAISIN & MACADAMIA NUT RICE
Ingredients: • ½ cup golden raisins • 3 tbsp. dry sherry • 1 cup 4Sisters White Rice • 1 cup chicken stock • 1/3 cup water • 2 pinches of salt • 2 tbsp. unsalted butter, sliced • 1/3 cup unsalted macadamia nuts, chopped Directions: • Combine raisins & sherry in a bowl to marinate, at least 30 minutes. • Using a small rice cooker, add rice, chicken stock, water, salt, & raisin-sherry mixture, stirring to combine. Close the lid & select the white rice cycle. • When the rice cooker cycle finishes, open lid & top with sliced butter & chopped macadamia nuts. Close & cover for 15 minutes. Stir & serve. Fast & simple with a sweet flair – Try it for brunch or dinner. Serves about 4
HALIBUT TACO BOWL
For the Salad: 1/3 head green cabbage, shredded 1/3 head red cabbage, shredded 1 large carrot, grated ½ yellow onion, thinly sliced ½ cup apple cider vinegar or red wine vinegar ¼ cup water ½ tsp. salt ½ tsp. brown sugar 1 tsp. dried oregano 1 tsp. red pepper flakes For the fish: 2, 4–6 oz. halibut filets, grilled (cod can be substituted) Olive oil Salt & pepper, to taste ½ tsp. red pepper flakes 1 lime 1 orange For the bowls: 4Sisters Jasmine rice, cooked Avocado, sliced Pico de Gallo To make the salad, combine the cabbage & carrot and drizzle with remaining mixed ingredients, stirring well (You can use your favorite pre-made cabbage mix, if desired). Cover & refrigerate at least 2 hours prior to serving. Preheat the grill to medium high heat. Drizzle the fish with olive oil, season with salt, pepper, & red pepper flakes. Grill the fish for 5-6 minutes per side, or until fully cooked & golden brown (fish will flake easily when done). Remove cooked fish from grill, squeeze fresh lime & orange juice over grilled fish, add more salt & pepper, if needed. To assemble the bowl, place warm cooked rice in a bowl, add fish, avocado, Pico de Gallo, & more salt & pepper, if needed. Serve right away! Serves 4.
CHICKEN PIE WITH CRISPY RICE CRUST
Ingredients: Rice Crust: • 3 cups 4Sisters long grain white rice, cooked • ¾ tsp. pepper • 1 large egg, beaten • 1 ½ cup parmesan cheese, shredded Filling: • 2 tbsp. olive oil • 2 cups cooked chicken breast, chopped • 3 ½ cups mushrooms, sliced • 1 cup yellow onion, chopped • 1 cup red bell pepper, chopped • 2 tbsp. garlic, minced • 2 tbsp. all purpose, unbleached flour • 1-2 tbsp. of your favorite Italian seasoning blend • ½ cup dry white wine • ½ cup chicken broth • Salt & pepper, to taste • ½ cup shredded parmesan cheese Topping: 1 cup French’s fried onions 1 cup cheese, shredded Directions: • Assemble the rice crust. Combine all ingredients together and press into a greased round pie plate. Bake at 350 degrees for 20 minutes while working on the filling. • In a large skillet, sauté the mushrooms, onions, red bell pepper & garlic in the olive oil until tender. Sprinkle the mixture with flour and Italian seasonings and stir until thickened. Add the cooked chicken, white wine, & chicken broth. Stir well. Then add the parmesan cheese until blended. • Pour and press the filling into the baked rice crust and cover filling with fried onions. Top onions with shredded cheese. Bake for 30 minutes. Let rest 10 minutes. Slice and serve up deliciousness! Perfect with a side salad. Serves 8
Ingredients: • 2-3 lbs of shrimp, cooked, peeled, & cleaned • 1 cup 4Sisters parboiled rice, cooked • 1 cup sharp cheddar cheese, grated • 1 ½ cups heavy whipping cream • ½ cup red bell pepper, chopped • ½ cup green onion, chopped • ½ cup celery, chopped • 1 stick butter • 8 lemons, sliced very thin Directions: • In large bowl, mix shrimp, rice, and cheddar cheese. • In a skillet over medium-high heat, melt butter then sauté mushrooms, green onions, celery, and bell pepper. Add to shrimp mixture. • Stir in your heavy whipping cream and mix well. • Pour creamy shrimp mixture into a 9x13 greased casserole dish. Completely cover the top with fresh lemon slices. • Bake at 375 for 20 minutes until cheese is melted. Plate and serve! Serves 6
ASIAN MEATBALL BOWL
The Meatballs: 1 lb. lean ground beef 1 lb. ground mild Italian sausage 1 cup yellow onion, chopped 1 tsp. of each of the following: minced garlic, dried oregano, basil, red pepper flakes, salt & pepper 2 large eggs ¼ cup parmesan cheese, optional 2 tbsp. red wine, optional 3 slices bread, crumbled, or ½ cup dried breadcrumbs Mix all ingredients together, shape into 2-inch balls, bake at 350 degrees for 20 minutes until done. The Rice Mixture: Cook the following according to package directions. 2 cups 4Sisters Jasmine rice 2 ½ cups water 1 cup coconut milk 1 tsp. sea salt 1 lime, zest, & juice The Dressing: Whisk the following together in a bowl. 2 tbsp. low sodium soy sauce 2 tsp. sesame oil ¼ cup rice wine vinegar 2 tbsp. fresh grated ginger 2 tbsp. chili paste Garnish: Toss all together in a bowl. 6 green onions, sliced thin ½ cup fresh cilantro, fresh mint, & fresh basil leaves, torn (any of these are optional) To Assemble the bowl: Top cooked rice with meatballs & fresh herbs, then drizzle with dressing. Enjoy! Serves 4.
INDONESIAN RICE BOWL
Ingredients: 1 cup 4Sisters jasmine rice, cooked 2 ½ cups fresh or frozen petite peas 2 ½ cups cooked chicken breast, shredded ½ cup hot chicken broth Sauce: 1/3 cup peanut butter ½ cup chicken broth 1 tbsp. dry sherry 2 tbsp. rice vinegar 2 tsp. ginger ¼ tsp. cayenne pepper ½ tsp. sugar 2 green onions, chopped (save green tops for garnish) ½ cup roasted peanuts, chopped • In a large bowl, combine peas, shredded chicken, & hot chicken broth. Set aside. • To make the sauce, combine all sauce ingredients into a pan and warm over low heat. Stirring until smooth, about 2 minutes. • To serve, scoop jasmine rice in a bowl, top with chicken & pea mixture, & drizzle with peanut sauce. • Garnish with toppings of your choice! We like green onions, golden raisins, chopped peanuts, or toasted coconut.
Green Chili Squares
1 ½ cups of 4sisters organic white rice, cooked 24 oz. diced green chilies 10 oz. sharp cheddar cheese, grated 10 oz. Monterey jack cheese, grated 8 eggs, beaten Coat two 9x13” baking dishes with nonstick spray. Preheat oven to 325 degrees. Mix ingredients well and spread evenly into pans. Bake for 40 minutes or until lightly browned. Cut into squares and serve! These may be frozen for future use. Makes 80 squares
TERIYAKI SHRIMP BOWL
1 cup 4Sisters Sushi rice, cooked 1 tsp. olive oil ½ lb. cooked shrimp 3 cloves garlic, minced or 3 tsp., prepared minced garlic ¼ cup teriyaki sauce (recipe below) 1 tbsp. sesame seeds ¾ cup sliced cucumber 1 avocado, sliced Teriyaki Sauce: ¼ cup soy sauce 2 tbsp. maple syrup 1 tbsp. rice vinegar ½ tsp. fresh grated ginger, or ½ teaspoon prepared minced ginger 1 tbsp. cornstarch Spicy Mayo: 2 tbsp. mayonnaise 1 tsp. sriracha, or more, if desired Cook the rice and keep warm. Make the teriyaki sauce & spicy mayo while the rice cooks, set aside. In a large skillet, on medium high heat, add the cooked shrimp & garlic to the olive oil. Sauté for one minute. Reduce heat to low, add ¼ cup of the teriyaki sauce to the shrimp mixture, stir to coat shrimp with the sauce. Remove from heat and sprinkle with the sesame seeds. To assemble: Add the cooked rice to a bowl, top with shrimp mixture, cucumber & avocado. Drizzle the remaining teriyaki sauce over the top then dollop with the spicy mayo. Enjoy! Serves 2
EDAMAME BROWN RICE BOWL
Ingredients: 2-3 cups 4Sisters Organic Brown Rice, cooked 1 cup green onions, sliced ¼ cup rice vinegar 2 tbsp. orange juice 4 tsp. toasted sesame oil 1 tsp. soy sauce 4 cups edamame, shelled 1/3 cup sliced almonds, toasted Directions: To make the sauce: In a food processor, blend green onion, rice vinegar, orange juice, sesame oil, & soy sauce until smooth. To serve, spoon equal parts brown rice & edamame into a bowl and drizzle a tablespoon or two of sauce. One serving is about 1/2 cup each of rice and edamame. Garnish with sliced, toasted almonds. Serves 4-6
SPINACH, CHEDDAR & RICE FRITTATA
2 tbsp. olive oil
2 cups yellow onion, chopped
4 tsp. minced garlic
10 oz. fresh baby spinach
3 cups, 4Sisters brown or white rice, cooked
1 ¼ cups sharp cheddar cheese, shredded
½ tsp. of your favorite red pepper sauce
½ tsp. sea salt
½ tsp. ground black pepper
4 large eggs, whisked
4 tbsp. milk
Preheat oven to 425 degrees.
Brush a heavy, oven safe, 9–12-inch skillet with olive oil and heat on medium heat.
Add the onion and cook until tender. Stir in the minced garlic & spinach, cooking for another minute or two.
Add the cooked rice, hot pepper sauce, salt & pepper, stir well.
Add the whisked eggs and milk, stirring until well blended.
Bake until lightly browned, about 25-30 minutes, uncovered. Remove from oven & let rest about 10 minutes.
Cut into wedges and serve as breakfast, brunch, or side dish to your favorite protein or entrée.
2 tbsp. olive oil 3 tbsp. butter ½ cup slivered almonds ½ cup spaghetti noodles, broken into small pieces 1 ½ cups long grain white 4Sisters rice 3 cups chicken broth Salt & Pepper, to taste Melt the olive oil & butter in a large skillet. Add the almonds and sauté a few minutes, then add the broken spaghetti noodles and sauté until browned. Add the 4Sisters rice, chicken broth, salt & pepper, stirring to mix well, & bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for about 25 minutes (cooktops may vary), stirring about every 5-7 minutes. *Add any other spices you desire, with the salt & pepper. **Stir in any protein, such as cooked chicken, at the end, if desired. Serves about 6-8.
SPICE THAI RICE
Ingredients 1 tbsp. olive oil or vegetable oil 1 cup or 1 small yellow onion, chopped pinch of salt 2 tsp. minced garlic ½ tsp. ground ginger 1 Thai chili, dried & chopped or toasted & chopped 2 ½ cups water salt & pepper, to taste 1 cup 4Sisters jasmine rice, uncooked 1 whole lemon, juiced ¼ cup unsalted peanuts, chopped & toasted 4 fresh basil leaves, torn or cut in ribbons ¼ cup fresh cilantro, chopped Heat oil in a heavy pan that has a tight fitting lid. Add chopped onions, season with a pinch of salt & cook until onions are translucent and tender. Stir in garlic and ginger, cook for about 20 seconds until fragrant. Stir in the chopped Thai chili & water, season with salt and pepper. Bring to a boil. Add 4Sisters jasmine rice, stir, & bring to a boil again. Cover with lid, reduce heat to a simmer & cook for 20-25 minutes. Remove from heat and let it rest covered for 5-10 minutes. To serve, sprinkle with fresh lemon juice & top with peanuts, basil & cilantro. Serve about 4.
1 cup 4Sisters Organic Brown Rice 1 tbsp. garlic 1/2 cup sour cream 1 tbsp. hot sauce 8 slices bacon 4 large eggs extra-virgin olive oil 1 lb. baby spinach salt and pepper to taste 1 cup diced tomatoes 2 avocados, sliced Cook 4Sisters Organic Brown Rice according to package instructions. Combine sour cream and hot sauce in a small bowl. Set aside. In a large skillet over medium heat, cook bacon until brown and crisp. Transfer to a paper towel-lined plate, reserving 2 tablespoons bacon fat. Fry eggs in bacon fat until whites are cooked through and yolks runny. In a small skillet over medium heat, warm 1 teaspoon olive oil and garlic. Add spinach and season with salt and pepper; cook until just wilted. Assemble BLT bowl: To each bowl, add a large spoonful of rice, bacon, spinach, tomatoes, avocado slices, and an egg, and season with salt and pepper. Top with spicy sour cream and serve immediately.
DECONTRUCTED CALIFORNIA SUSHI BOWL
1 cup 4Sisters sushi rice, rinsed until water runs clear & cooked with 1 tsp. sea salt, according to package directions. 1 tbsp. sugar ¼ cup rice vinegar ½ cup panko breadcrumbs ½ tsp. sea salt ½ tsp. pepper ¼ cup Kraft mayonnaise 1 tbsp. Siracha 16 oz. fresh lump crab meat 1 cucumber, thinly sliced in food processor 4 radishes, thinly sliced in food processor 2 tbsp. nori, very thinly sliced 1 small bunch green onion, thinly sliced 1 tbsp. sesame seed, toasted in oven at 350 degrees about 5 minutes 2 tbsp. pickled ginger 1 avocado, sliced or diced Preparation: Stir together the sugar, salt, & rice vinegar in a bowl. Heat for a few minutes to dissolve the sugar. Pour this mixture over the cooked short grain rice & mix well. Toast the panko breadcrumbs at 350 degrees for about 5 minutes or until light brown. Season the breadcrumbs with salt & pepper. Mix the mayonnaise & Siracha until smooth. Assembly of bowls: Divide the rice between 2 bowls. Top with crab, breadcrumbs, cucumber, radish, nori, green onions, sesame seeds, pickled ginger, & avocado. Drizzle with the Siracha mayonnaise over the top & enjoy!
BURRITO BOWL WITH GRILLED CHICKEN
1 ½ lbs. boneless skinless chicken breasts or tenders ¼ cup olive oil ½ cup water ½ cup lime juice 1 ½ tsp. smoked paprika 1 tsp. white sugar, or stevia 1 tsp. sea salt ½ tsp. ground cumin 2 tsp. minced garlic Mix all ingredients together and pour over thawed chicken breasts or tenders in a gallon size zip lock bag. Marinate at least 30 minutes or overnight. Grill at 350 degrees for about 4-5 minutes per side, if using tenders. Grill about 7-8 minutes per side, if using whole chicken breast. For the rice: Cook 1 cup 4Sisters organic white or brown rice according to package directions. We used white rice. Toss the cooked rice with fresh cilantro, lime juice, salt, and pepper, to taste. Toppings: Any salad greens or spinach or your favorite salad green mixture. Black beans-drained, pico de gallo, avocado slices, light sour cream. To assemble: Slice chicken tenders or chicken breasts. Divide the cooked rice mixture between 4 bowls and top with grilled chicken and other toppings of your choice: Mixed greens, black beans-drained, pico de gallo, sliced avocado, with a dollop of light sour cream on top! Serves 4
SHRIMP & CUCUMBER RICE BOWL
½ cup orange juice, pulp free 2 tablespoons Sriracha sauce 1 tablespoon honey 2 teaspoons low sodium soy sauce ¼ cup, plus 2 tablespoons olive oil 1 tablespoon, plus 1 teaspoon lime juice 1 ½ lb. large shrimp, cooked, peeled & deveined Sea salt, to taste 2 small cans mandarin oranges, drained or 2 large oranges, peeled & divided into sections 2 cucumbers, halved and sliced 4 green onions, tops & bottoms, chopped 1 cup, cooked white or brown 4Sisters Rice Avocado slices, for garnish, if desired In a medium bowl or glass measuring cup, whisk together the orange juice, Sriracha, honey, soy sauce, olive oil, and 1 tablespoon of lime juiceto make the dressing. In another large bowl, mix the cooked shrimp, salt, orange sections, cucumbers, green onions, 1 teaspoon of the remaining lime juice and ½ of the sauce. Divide the cooked rice among individual bowls. Top with shrimp & cucumber mixture and drizzle with remaining half of dressing. Top with avocado slices, if desired. Makes about 4-6 servings Let it cook for 5 minutes, then let it rest for 5 minutes covered. After 5 minutes, stir and check to see if rice is tender, if not, cover and let it continue to cook at a simmer for 5 more minutes. Check at 5 minutes, and if it the rice is not tender enough, continue this process, checking every few minutes or so until rice is tender and cooked all the way through. This is an easy, delicious side dish to any protein like steak, fish, shrimp or add sliced grilled or rotisserie chicken or fish for an easy, tasty protein bowl. Serves about 2-4. Cook time, about 30 minutes.
KOREAN BEEF WITH 4SISTERS LONG GRAIN ORGANIC BROWN RICE:
1 LB. LEAN GROUND BEEF 3 TEASPOONS FRESH MINCED GARLIC ¼ TEASPOON FRESH MINCED GINGER COOK THE BEEF WITH GARLIC & GINGER ON MEDIUM HEAT UNTIL BROWNED 6-8 MINUTES. ADD TO COOKED BEEF: ¼ CUP LIGHT BROWN SUGAR 2 TEASPOONS SESAME OIL ¼ TEASPOON CRUSHED RED PEPPER FLAKES ¼ CUP LOW SODIUM SOY SAUCE ¼ TEASPOON BLACK PEPPER 2-3 CUPS HOT COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE DRAIN IF NEEDED SERVE OVER COOKED 4SISTERS LONG GRAIN ORGANIC BROWN RICE (OR 4SISTERS LONG GRAIN ORGANIC WHITE RICE). GARNISH WITH CHOPPED GREEN ONIONS. *BEEF MIXTURE CAN BE FROZEN
BEEF & BROCCOLI STIR FRY
2 teaspoons sesame oil, divided 2 garlic cloves, minced (or 2 teaspoons prepared minced garlic) 2 teaspoons ginger, minced (or 2 teaspoons prepared minced ginger) 1 lb. 98% lean ground beef 4 cups fresh broccoli florets ¼ cup reduced sodium soy sauce, divided 2 cups cooked 4Sisters brown rice (leftover rice best) 2 large eggs, beaten 2 tablespoons oyster sauce, if desired 2 green onions, sliced In a large skillet, heat one teaspoon of the sesame oil on medium high heat, add the garlic and ginger and cook about 1 minute. Add the ground beef and cook until done. Add the broccoli florets & half of the soy sauce, cover and cook about 3-4 minutes or until just tender, do not overcook. Add the cooked rice and the remaining sesame oil & soy sauce to the skillet and then spread into a single layer to slightly crisp and brown the rice, about 3-5 minutes. Push the beef, rice, & broccoli mixture to one side of the skillet or make a well in the center of the rice in the skillet. Add the beaten eggs, stirring with a spatula to scramble the eggs. Mix in oyster sauce, if desired, and stir all ingredients together until well combined. Season with salt & pepper, if needed. Top with sliced green onions & serve! Serves about 4. Cook time, about 25 minutes.
MUSHROOM RICE RISIOTTO
2 tablespoons, unsalted butter ¼-½ cup yellow onion, diced (or frozen diced onion) 2 cloves minced garlic, (or 2 tsp. prepared minced garlic) 2 cups sliced mushrooms 2 teaspoons dried thyme 1 teaspoon salt ½ teaspoon ground black pepper 2 cups cooked 4Sisters white rice ½ cup chicken broth 1-2 cups shredded mozzarella, if desired In a large skillet, melt butter and sauté onion with garlic over medium to medium high heat, stirring until translucent and tender. Do not burn. Add the mushrooms, dried thyme, salt and cook, stirring occasionally about 5-7 minutes. Add the chicken broth, scraping yummy bits from the bottom of the pan with a spoon. Cook until the broth is reduced by half. Stir in the cooked rice, and mozzarella, if desired. Cook until rice is heated, and cheese is melted, if adding cheese, about 2 minutes. A great side dish to any protein & green salad or vegetable! Serves 2-4 Cook time, about 15-20 minutes.
CHICKEN SCAMPI WITH PARMESAN RICE – FAMILY STYLE
1 lb. chicken tenders salt & pepper, to taste ½ teaspoon garlic powder 2 tablespoons olive oil 1 stick, unsalted butter (1/2 cup) 2 tablespoons minced garlic, fresh or prepared ¼ teaspoon red pepper flakes 1 ½ teaspoons salt, divided ½ cup dry white wine 1 ½ cups uncooked 4Sisters white rice (can use leftover cooked white rice) 3 cups chicken broth ½ cup grated or shaved parmesan cheese 3 green onion tops, chopped for garnish Pat chicken with paper towels to absorb moisture a crisp sear. Season chicken with salt & pepper, to taste, and garlic powder. Heat olive oil over medium heat in a large skillet (we like a cast iron to give it a good crunch). Sauté the chicken tenders until browned and cooked (about 3-4 minutes per side). Remove from the skillet and set aside, covered. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the skillet and sauté the garlic for a few minutes, do not brown. Increase to medium high heat and add 3 cups of chicken broth & white wine. Stir with a wooden spoon to blend the butter, chicken broth, & wine. Cook & stir about 3 minutes or until reduced by half, bringing to a boil. Remove from heat and save 2 tablespoons of the sauce for later. Add the uncooked rice to the skillet, reduce heat to low, cover and cook about 15-20 minutes. Remove from heat and let rice mixture rest for 5 minutes. Sprinkle parmesan cheese over the rice mixture in the skillet. Top with cooked chicken tenders. Drizzle with 2 tablespoons of reserved sauce. Serve, topped with green onions & more parmesan cheese, right from the pan! Serve 4-6 Cook time, about 40 minutes.
CREAMY SPINACH & TOMATOES
Olive oil 1 tablespoon fresh minced garlic (or prepared minced garlic) 1 (28 oz.) can petit diced tomatoes, drained 4-5 cups fresh baby spinach leaves ½ cup heavy whipping cream or half & half 1 cup uncooked, 4Sisters brown rice Salt & pepper, to taste Shaved parmesan, if desired. Cook 4Sisters brown rice according to package instructions. Coat a large skillet with olive oil over medium to medium high heat. Add the drained tomatoes, mix in garlic with the tomatoes, and add salt & pepper to taste. Let the tomatoes cook down, stirring occasionally, until liquid is reduced. Once desired amount of spinach is wilted, add the heavy cream or half & half, & desired amount of salt & pepper & mix well. Heat about 1-2 minutes until cream is warm and remove from heat. Serve over 4Sisters brown rice! Top with shaved parmesan if desired. This is an easy, delicious side dish to any protein like steak or fish or add sliced grilled or rotisserie chicken, shrimp, or fish for an easy, tasty protein bowl. Serves about 2-4. Cook time, about 15 minutes.