Spinach Rice

After the sins of the holiday season, its probably time to think a bit about the healthier side of cooking. Of course, one of the healthiest things around is spinach, full of iron, calcium and vitamins. Think Popeye the Sailor Man. And spinach can be combined with loads and loads of other stuff.


Ingredients 


3/4 cup - rice, (kaala jeera) soaked in water for half an hr
2 1/2 cup - water
1/4 cup - carrots, peeled and chopped
1/4 cup - beans, chopped
1/4 cup - yellow pepper
2 - green cardamom
2 - cloves
1 inch piece - cinnamon
1/2 tsp - clove, cardamom, cinnamom powder
1/2 tsp - dried fenugreek leaves (kasuri methi)
1- bayleaf
1 - whole red chilli
1tbsp - sunflower oil
salt to taste

For the paste

1 cup - spinach, shredded and soaked in hot water for 5 minutes
1 - tomato, chopped roughly
1/4 tsp - cumin seeds
2 inch piece - ginger, chopped
1 - green chilli (adjust accordingly)
very little water


Method 

1. Cook the rice in 2 1/2 cups of water ( may need more) along with chopped carrots, beans, green cardamom, cloves, cinnamon and a little salt. 
2. Drain and set aside. 
3. Heat oil in a non stick pan, add the bayleaf, red chilli and yellow pepper and saute for a minute. 
4. Add the ground thick paste and cook for about a minute. Add the boiled rice and the vegetables, spices and salt and mix. Cook for about 2- 3 minutes. Sprinkle the dried fenugreek leaves. Remove from the heat. 
5. Serve hot with yogurt or kadhi.  

Enjoy!