Rainbow Pilaf

4 tbsp fat (olive oil, sesame oil, coconut oil, butter)
½ red sweet pepper, diced
1 small cubanelle or jalapeno (or hot pepper if desired), diced
1 small onion or leek, diced
1 stick celery, diced
1 carrot, grated
½ cup red cabbage, chopped fine
2 cloves garlic, grated
Handful fresh wild herbs (or basil, cilantro, dill), minced
2 cups fresh spinach, chopped fine
½ cup sliced almonds or pine nuts
½ cup hulled hemp seeds or sesame seeds
2 cups cooked rice, couscous or quinoa
Wild’erb Seasoning
Cayenne

Saute the onion, sweet and hot peppers, celery, carrot and cabbage in fat until softened. Add the nuts and seeds, garlic and herbs and cook a few more minutes. Then add spinach to wilt. Finally incorporate the cooked grains and seasonings, adding salt and pepper or cayenne pepper if desired. Cook several more minutes to blend flavors and heat thoroughly. Adjust seasoning.

Turn this into a main dish by adding cooked ground beef. Or add diced chicken or ham. You can even use cooked shrimp or scallops.