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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I love spinach and rice together,if you do I think you'll like this recipe. Adapted from Great Food Without Fuss. Ingredients:
4 tablespoons unsalted butter |
3 bunches spinach, washed and stems trimmed or 2 (10 ounce) bags spinach leaves |
2 teaspoons salt |
1 large onion, diced |
1 tablespoon ground cumin |
1 teaspoon ground cardamom |
1 teaspoon ground coriander |
1 teaspoon ground turmeric |
2 cups cooked rice, preferably basmati |
2 tomatoes, seeded and diced |
Directions:
1. In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach.
2. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.
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