3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 cups vegetable stock
2 tablespoons all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried brown pepper flakes
1 teaspoon salt and ground black pepper
1 dash paprika
1/4 teaspoon black pepper
6 ounces Italian sausage, sliced
3 green onions, chopped
1/4 teaspoon dried basil
3/4 pound sliced mushrooms
1 cup water
3 tablespoons fish sauce
Slice onion and garlic into about 1/4 inch slices.
Heat olive oil in a large skillet over medium heat. Saute onion in olive oil until just tender. Drain onions and garlic using a slotted end of a sharp knife.
Add vegetable stock and brown sugar, and slow cook (turning often) until liquid is reduced. Stir in brown sugar, fish sauce and tomatoes. Bring mixture to a full rolling boil, stirring constantly. Boil briefly. Reduce heat to medium. Reduce heat to medium. Cover, and simmer 15 minutes, until rice is tender. Turn up heat and simmer until spinach is tender. Garnish with tomato juice and basil. Serve warm.