Thursday, May 7, 2015

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

  • 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
  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

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