This is one way I make rice a bit more interesting. We eat Spinach Rice with yogurt, with other vegetables, or simply by itself for a clean, light meal.
I grew up eating many different types of Spinach Rice.
Content below was originally published at Naturopath.ca …
I eat my spinach in many different ways — see my Healthy Palak Paneer recipe — and I even make Spinach Rice in many different ways. Spinach can be too boring if you eat it plain! so make it more flavorful with spices and herbs such as those below.
The key to cooking any leafy green, especially spinach, is to not overcook it. The right timing preserves its nutritional goodness and its color. We most often make this Spinach Rice as a simple but flavorful side dish.
4 cups roughly chopped, washed baby spinach
1 cup rice, cooked
1 tablespoon olive oil
2 bay leaves
2 small cloves roughly chopped garlic
1 teaspoon garam masala
1 teaspoon cumin seeds
1/2 teaspoon red chili powder (optional, we like a bit of a kick!)
salt to taste
1. Make plain, white rice — right before you cook the spinach.
2. In a medium pan, sauté the cumin and bay leaves.
3. Once they sizzle for few seconds, add the garlic and toss it around, without letting it burn.
4. Add the spinach, then add the rest of the spices and salt.
5. Let the spinach cook for 3-4 minutes, without letting it overcook or wilt too much.
6. In a big mixing bowl, toss the rice and spinach together lightly. Adjust the seasoning if needed, and serve right away.