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Monday, August 14, 2006

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...

easy recipe vegetarian rice mint spinach

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

  1. If using Nutrela Soya chunks, dunk the chunks in very hot water and set aside for 10 minutes
  2. Pound the ginger and garlic in a mortar and pestle
  3. heat the ghee in a pan, add the ginger garlic and saute for about 30 seconds till it is fragrant
  4. add the mint to the pan and sautee till it wilts and releases its oils and aroma
  5. then add the spinach and toss it around till it wilts a bit
  6. if using Nutrela soya chunks, squeeze the water out of the soaked chunks and add it to the pan
  7. finally add the cooked rice and adjust salt to taste; serve warm
  8. 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



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