Mint and Spinach "Green" Rice
I love mint. I try to find ways to incorporate it in my cooking, especially since my garden is yielding a ton of mint this summer...
This is a simple, recipe, nothing fancy, nothing too spicy...
This is a simple, recipe, nothing fancy, nothing too spicy...
Ingredients
2 cups loosely packed mint leaves
2 cups loosely packed fresh clean spinach leaves
1" piece of ginger
5 cloves of garlic
2 Tbsp ghee (or butter, or, any oil of your choice)
2 cups finely chopped celery
2 cups cooked basmati rice
1 cup Nutrela soya chunks (optional)
salt to taste
Preparation
- If using Nutrela Soya chunks, dunk the chunks in very hot water and set aside for 10 minutes
- Pound the ginger and garlic in a mortar and pestle
- heat the ghee in a pan, add the ginger garlic and saute for about 30 seconds till it is fragrant
- add the mint to the pan and sautee till it wilts and releases its oils and aroma
- then add the spinach and toss it around till it wilts a bit
- if using Nutrela soya chunks, squeeze the water out of the soaked chunks and add it to the pan
- finally add the cooked rice and adjust salt to taste; serve warm
- to make it slightly more sumptuous and fancy, this can also be served with egg curry or kadhi or any other curry of your choice
Labels: home-garden
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