Rice gets a nutritional boost of iron thanks to the spinach in this quick dish.
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
Rinse and then wash rice in 3 changes of fresh water. Let soak in fresh water 15–20 minutes; drain.
Place spinach in a medium saucepan with 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 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 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 5 minutes. Season with salt.
SOURCE: Recipe from Rodale Organic Life