Rice gets a nutritional boost of iron thanks to the spinach in this quick dish.
INGREDIENTS:
1 cup basmati rice
5 ounces fresh baby spinach leaves
1 cup cilantro leaves
½ jalapeño, seeds removed
2 tablespoons vegetable oil or ghee
1 small onion, finely chopped
1 tablespoon grated ginger
2 cloves of garlic, minced
1 cinnamon stick
1 teaspoon garam masala
1 teaspoon salt
METHOD:
Rinse and then wash the rice in 3 changes of fresh water. Let soak in fresh water for 15–20 minutes; drain.
Place spinach in a medium saucepan with a splash of water. Cover and cook over medium heat until wilted, 3–4 minutes. Drain and rinse with cold water to cool. Without squeezing, transfer to a food processor. Add cilantro and jalapeño. Process until smooth.
Heat a medium saucepan over medium-low heat. Add oil and onion; cook until soft, 8–10 minutes. Add ginger, garlic, cinnamon, and garam masala. Cook for 2 minutes, stirring.
Stir in rice, salt, and 3 cups water; bring to a boil. Reduce to simmer; cook, stirring often, until tender, 12–15 minutes. Remove from heat; discard cinnamon. Stir in spinach purée, cover, and let steam for 5 minutes. Season with salt.
SOURCE: Recipe from Rodale Organic Life
