Ingredients
- 1/2 pound carrots, peeled and cut into 1/4-inch dice
- 3/4 cup long-grain rice, basmati
- Salt and black pepper to taste
- 1 pound fresh spinach, thick stems removed, roughly chopped
- 1 teaspoon minced garlic, optional
- 2 tablespoons butter, optional
Instructions
- 6 cups of water in a saucepan with the carrot mixture and turn heat to high. Bring to a boil, then stir in rice and large pinch of salt.
- When the mixture returns to boil, add spinach, then adjust heat so itsimmers gently.
- Cook, stirring occasionally, until rice and carrots are very tenderand a thick stew mix, about 30 minutes takes you to stability.
- Stir in garlic or butter (if you're using either or both) and cook foranother 5 minutes.
- Taste and adjust seasoning and serve or cover and refrigerate for a day before the reheating, add a little more water is required.
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