Curried Spinach & Onion Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
To make this side dish into a main meal for 4 people, add a large tin of drained tuna. You can replace the curry powder with a mixture of ground spices such as coriander, cumin, and turmeric, if you prefer. From the January 2009 issue of recipes + magazine. Ingredients:
1/4 peanut oil |
2 brown onions, cut into slices |
1 tablespoon curry powder |
2 cardamom pods, bruised |
1 cinnamon stick |
4 whole cloves |
2 bay leaves |
1 1/2 cups basmati rice |
3 cups chicken stock |
100 g baby spinach leaves |
1/2 cup sliced almonds, toasted |
1 long red chili, thinly sliced |
Directions:
1. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside.
2. Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt.
3. Spoon rice into a large serving bowl. Top with onion, almonds, and chilli.
|
|