spinach rice
Spinach rice is a nutritious and flavorful dish that combines rice with sautéed spinach and spices. It’s easy to prepare and makes for a healthy, vibrant meal that pairs well with curries or can be enjoyed on its own.
Equipment
- 1 large pot or rice cooker
- 1 large skillet
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 serving bowl
Ingredients
- 2 cups basmati rice
- 4 cups water
- 4 cups fresh spinach, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons vegetable oil or ghee
- to taste n/a salt
- for serving, optional n/a lemon wedges
Instructions
- Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch. Drain and set aside.
- In a large pot, bring 4 cups of water to a boil. Add the rinsed rice, a pinch of salt, and reduce the heat to low. Cook covered for about 15 minutes or until the rice is fluffy and all the water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
- While the rice is cooking, heat 2 tablespoons of vegetable oil or ghee in a large skillet over medium heat. Add the cumin seeds and sauté for about 30 seconds until aromatic.
- Add the chopped onions to the skillet and cook until they become translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional 1-2 minutes.
- Add the chopped spinach to the skillet and sauté until wilted, about 3-4 minutes. Stir in the turmeric powder, garam masala, and salt to taste.
- Fluff the cooked rice with a fork and gently fold it into the spinach mixture in the skillet. Mix until the rice is well coated with the spices and spinach.
- Serve hot with lemon wedges on the side if desired.
Notes
You can add nuts like cashews or almonds for extra crunch.
Consider adding cooked lentils or chickpeas for more protein.
Spinach rice can be refrigerated and reheated; however, it is best enjoyed fresh.