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Spinach Rice

spinach riceA simple and easy way to serve rice and get your vitamins too! We’re all familiar with the cartoon character, Popeye the sailor man, who was always eating spinach to make him strong.

  While you would have to eat vast amounts of spinach for the daily recommended amount of iron (only 3.5 milligrams of iron in a 100g serving of spinach), spinach does help to protect against osteoporosis, heart disease, colon cancer, arthritis and is also important for maintaining bone health.  It is a staple in Greek cooking and with the arrival of early traders, rice was quickly incorporated into local Greek cuisine. Spinach rice is a family favorite of ours and I hope you enjoy it as much as we do.

Serves 4
1/4 cup olive oil
1 onion, chopped
1 garlic clove, minced
1 cup long grain rice (I use Basmati)
1 medium tomato, coarsely chopped
1 bay leaf
2 or 3 handfuls fresh baby spinach
1 cup beef consommé or beef stock
1 cup water

spinach rice ingredientsIn a large pot heat olive oil and sauté onion, garlic and rice until onions are translucent, about 5 minutes. Add tomato, bay leaf and spinach. Stir until all ingredients are well mixed and spinach has started to wilt. Add stock, reduce heat and cover. Cook 15-20 minutes until all liquid is absorbed and rice is cooked.  Serve immediately.

The Culinary Chase’s Note: The last 5 minutes of cooking I turn the heat off and let the rice sit. The rice will still continue to cook but should not dry out. For added flavor, once rice has cooked, crumble feta cheese over the rice and gently stir.   Enjoy!

Spinach Rice
 
Prep time
10 mins

Cook time
20 mins

Total time
30 mins

 

A simple and easy way to serve rice and get your vitamins too!
Author: The Culinary Chase
Recipe type: side dish
Cuisine: Greek
Serves: 4

Ingredients
  • ¼ cup olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 cup long grain rice (I use Basmati)
  • 1 medium tomato, coarsely chopped
  • 1 bay leaf
  • 2 or 3 handfuls fresh baby spinach
  • 1 cup beef consommé or beef stock
  • 1 cup water
Instructions
  1. In a large pot heat olive oil and sauté onion, garlic and rice until onions are translucent, about 5 minutes. Add tomato, bay leaf and spinach. Stir until all ingredients are well mixed and spinach has started to wilt. Add stock, reduce heat and cover. Cook 15-20 minutes until all liquid is absorbed and rice is cooked. Serve immediately.
Notes
The Culinary Chase’s Note: The last 5 minutes of cooking I turn the heat off and let the rice sit. The rice will still continue to cook but should not dry out. For added flavor, once the rice has cooked, crumble feta cheese over the rice and gently stir. Enjoy!

 

The post Spinach Rice appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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