When you want more color on your plate…..and want exciting ways to eat your spinach…. and want to take rice to a new level….you have Spinach Rice! Leftover rice suddenly has a whole new future:-)
All you need is basmati or long grain white rice, spinach, tomato, onion, cumin and fennel seeds, cloves, cinnamon stick, some ginger and garlic, serrano pepper and red chilli powder, and salt and some oil.
If you do not have leftover rice, boil some….
and blanch some fresh spinach…
Drain the spinach, cool it and coarsely grind it in a blender.
While the rice is boiling, chop the onion, serrano pepper and garlic.Then heat a little oil in non-stick heavy bottom pan. And add the cumin seeds…
..then the fennel seeds, cloves and cinnamon sticks
Heat just for about 20 seconds and add the onion.
Saute for about a minute and add the garlic and serrano pepper
Saute on a medium high flame for about 2 minutes and add the ginger…which you should have cut into slivers earlier or minced finely. Then add the red chilli powder..
and the spinach and the tomatoes… which you should have chopped prior to this step:-)
Add some salt and mix…And allow flavors to mingle for a bit..
and then add the rice. Mix well and cover with a lid and cook on small flame for about 7-10 minutes.
Serve hot with a raita or pickle.
Here is the recipe:-
1 lb baby spinach
1 cup basmati rice
1 serrano pepper, chopped
1/4 red onion, chopped
4 cloves garlic, minced
1/2 ” piece ginger, peeled and cut into thin slivers
1 1/2 tsp cumin seeds or 1 tsp cumin seeds and 1/2 tsp fennel seeds
4-5 whole cloves and 1 stick cinnamon, or 1/2 tsp garam masala
1 tsp red chilly powder
2 tbsp canola oil or ghee
salt to taste
Cook the rice according to package directions till just done. Do not overcook the rice.
Blanch the spinach :- In a large pot, boil water and drop spinach in boiling water for about 1 minute. Drain.
Heat the oil in a large heavy bottom non-stick pan. Add the cumin seeds and after a few seconds add the fennel seeds, cloves and cinnamon stick. Heat for about 20 seconds and add the chopped onion. Saute for about 2 minutes and add the serrano pepper, garlic. saute for about 2 minutes and add the chilli powder. Then add the spinach, tomato and some salt. Mix this well and add the rice. Gently mix the rice with the spinach mixture. Cover the pan and let this simmer on a low flame for about 10 minutes.
Serve hot with plain yogurt, or raita and pickle.