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Rice With Spinach

Madhuri.Dixit's picture
  Long grain rice 2 Cup (32 tbs)
  Salt 3 Teaspoon
  Spinach/2 packages frozen spinach, chopped 1 1⁄2 Pound
  Vegetable oil 6 Tablespoon
  Onions 2 Medium, peeled, finely chopped
  Garam masala 1 Teaspoon

Wash rice thoroughly in colander.
Invert into large bowl, and cover with cold water and 1 teaspoon of the salt.
Leave for 2 hours.
Fill a 4-6-quart pot with water.
Add 1 teaspoon salt and bring to a boil.
If you are using fresh spinach, trim and wash thoroughly, making sure all the sand is out.
Wilt the.spinach by dropping it, a little at a time, in the boiling water.
As the spinach wilts, remove it to a colander and rinse with cold water.
Squeeze the moisture out by pressing between palms of hands, and put On chopping board.
When all the spinach is done, chop very finely.
(Or: following package directions, cook frozen spinach until it is just defrosted.
Drain, then squeeze out moisture.) In a 3-4-quart flameproof and ovenproof casserole, heat the oil, add the onions, and saute on medium flame about 5 minutes.
They should just turn golden.
Now put in the chopped spinach and garam masala.
Saute for about 30 minutes.
(This much can be done in advance and the dish left covered for a few hours.) Preheat oven to 300°.
Drain rice and add to spinach with 2 1/4 cups water and 1 teaspoon salt; bring to a boil.
Lower heat and simmer for 15 minutes, stirring occasionally.
Cut aluminum foil to cover top of pot snugly.
Cut a hole about 1/2 inch in diameter in the center of the foil to let the steam escape and the rice dry out.
Place foil-covered dish in the middle of the oven for 30 minutes.
Check to see if rice is done.
If not, leave 5 minutes longer.
To serve: The rice is now ready to serve.
If dinner is delayed, turn the oven off and leave rice in it for another 10 minutes.
Even though this dish is best served straight out of the oven, you can, if neces- sary, cook it 3 or 4 hours earlier.
When cooked, leave it out for 5 minutes with foil on.
Then cover it with a tight lid, but do not refrigerate.
Fifteen minutes before serving reheat it in a preheated 300° oven for 15 minutes.
To serve: Spinach rice can be served plain or garnished with Fried Onion Rings.
For an Indian meal, serve with Koftas, Seekh Kababs, Lamb Kortna, Chicken Cutlets, or Eggs Moghlai.
Serve a yogurt dish with it and a vegetable, cauliflower or carrots.
As for an American meal, we tried it recently with liver, bacon, and grilled tomatoes, and it was wonderful.
It is also good with lamb chops or a lamb or beef roast.
This is an excellent dish to impress guests with because it tastes very good and looks spectacular.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Spinach

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2474 Calories from Fat 848

% Daily Value*

Total Fat 96 g148%

Saturated Fat 12.9 g64.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6517.4 mg271.6%

Total Carbohydrates 360 g119.9%

Dietary Fiber 22 g87.9%

Sugars 20.3 g

Protein 49 g98.9%

Vitamin A 1278% Vitamin C 369.4%

Calcium 86.5% Iron 123.9%

*Based on a 2000 Calorie diet

Rice With Spinach Recipe