Spinach Rice

This dish is something I have served at parties and find it is also a good way to trick your kids into eating their vegetables!

Prep time: 15 minutes
Cooking time: 20 minutes
Serving: for 4 people

Ingredients:

• 2 bunches of spinach
• 1 cup Basmati rice (soaked in water for 10 minutes and cook the rice first)
• 4 green chilies
• 1/2 cup boiled green peas
• 1/2 cup boiled corn
• 1 piece ginger (1 inch)
• 2 tablespoons chopped coriander leaves
• 1 small sliced tomato
• 1 small sliced green capsicum 
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin / jeera
• 1/2 teaspoon sesame seeds
• 1 pinch asafoetida / hing
• 2 tablespoons oil (any oil)
• Salt to taste

Directions:

1. Boil the rice, drain it and keep it on side to cool
2. Blanch the spinach & put it in a bowl of ice cold water to retain its green color (drain the water)
3. Blend the spinach in a mixer with ginger, chilies & salt to make a paste
4. In a pan, heat the oil
5. Add mustard seeds, cumin seeds and when its crackles add asafoetida / hing
6. Add sesame seeds
7. Add boiled green peas & corn, and sauté for two minutes
8. Next, add spinach paste, boiled rice & mix it all together
9. In a fluted bakeware mold* (pre spray with oil), layer the mold in this order: coriander leaves, sliced tomatoes & sliced capsicums
10. Lastly, add spinach rice mixture, and press with spatula
11. Put a plate on top of the mold & flip it over so the plate is on the bottom. 
12. Remove the mold and serve with yogurt or raita

*If you don't have a mold like the below, you can use any glass bowl