Sunday, November 14, 2010

Sauteed Spinach Rice

Adapted from

Brown Rice - 1 cup, cook till done and fuff with a fork and keep aside
Baby Spinach - 2 cups, chopped
Cumin Seeds - 1/2 tsp
Frozen Peas - 1/2 cup
Onion - 1/2, finely chopped
Ginger - 1/2 inch, finely chopped
Garlic - 2 cloves, finely chopped
Whole Black Peppercorns - 10
Nutmeg - a pinch
Olive Oil
Roasted Cashewnuts - a handful

Heat oil in a pan and temper with cumin seeds and peppercorns.

Add onion, ginger and garlic and cook till the onion gets slightly brown.

Add the chopped spinach, peas, salt and nutmeg and saute till the spinach wilts and the liquid evaporates.

Add the cooked rice and mix well. Sprinkle roasted cashewnuts on top and remove from heat.

No comments: