Rice With Tomatoes & Spinach Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: Basmati rice,
1/4 tsp: Turmeric,
10 ounce: Frozen spinach,
1 tsp: Coriander & cumin seeds,
2 small: Tomatoes,
-- roasted,
1 small: Onion, sliced thinly
1 tsp: Salt,
Directions:
Wash & drain rice. Cover with water & soak for 30 minutes. Cook
spinach according to package instructions. Chop finely. Chop the
tomatoes.
Heat oil in a skillet & add onion. Stir & fry onion until it is
evenly browned. Add rice & turn heat to low. Stir & fry for 2
minutes. Now put in spinach, tomatoes, turmeric, coriander & cumin
mixture & salt. Stir gently to mix & keep stirring for 1 minute. Add
2 cups water & bring to a boil. Cover very tightly, turn heat to low
& cook for 25 minutes. Uncover & stir rice gently, leaving crust on
the very bottom alone. Cover & cook for another 10 minutes over very
low heat.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-04-95
Source from luhu.jp
spinach according to package instructions. Chop finely. Chop the
tomatoes.
Heat oil in a skillet & add onion. Stir & fry onion until it is
evenly browned. Add rice & turn heat to low. Stir & fry for 2
minutes. Now put in spinach, tomatoes, turmeric, coriander & cumin
mixture & salt. Stir gently to mix & keep stirring for 1 minute. Add
2 cups water & bring to a boil. Cover very tightly, turn heat to low
& cook for 25 minutes. Uncover & stir rice gently, leaving crust on
the very bottom alone. Cover & cook for another 10 minutes over very
low heat.
Madhur Jaffrey, "A Taste of India"
Submitted By MARK SATTERLY On 05-04-95
Source from luhu.jp