- 2 c. cooked brown short grain rice
- 1/3 c. sun-dried tomatoes, julienned
- 2 Tbsp. minced garlic
- 1/2 tsp. salt
- 3 c. veggie stock
- 1/2 c. soy parmesan cheese
- 1 Tbsp. vegan cream cheese
- 1 Tbsp. vegan butter
- handful of arugula or spinach leaves
- In a large saucepan, add veggie stock, rice, tomatoes, garlic, soy parmesan, vegan butter and heat well.
- Add arugula or spinach and cook until wilted. Serve hot.