Carrot, Spinach and Rice Stew |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A simple stew of carrots, spinach and rice. Great for lunch on a cold rainy day. Ingredients:
1/2 lb carrot, chopped into 1/4-inch pieces |
3/4 cup rice, preferably basmati |
salt |
fresh ground pepper |
1 lb fresh spinach, thick stems removed, roughly chopped |
3 garlic cloves, minced |
2 tablespoons butter |
Directions:
1. Combine carrots with 3 cups of water in a saucepan over high heat. Bring to a boil, then stir in the rice and a large pinch of salt.
2. When the mixture returns to a boil, add the spinach then lower heat so it simmers gently.
3. Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes, and the mixture is the consistency of a thick stew.
4. When it reaches this stage, stir in the garlic and butter and cook for another 5 minutes.
5. Add salt and pepper to taste, if needed, and serve hot.
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