A Casserole of Spinach And Rice is a delicious one-pot Middle Eastern dish that’s healthy and hearty. This recipe makes the perfect mid-week dinner, requiring only simple, inexpensive ingredients. Plus, it’s another quick stew to add to your collection of family-favourite recipes. You can make this casserole of spinach and rice with or without the pine nuts.
This stew is packed with amazing flavours, making it the most delicious leftover food you can have in your fridge.
Step 1.
For fresh and big bunches of spinach, wash the spinach well and remove the stalks and shred.
Step 2.
In a medium size pot sauté chopped onion and garlic over medium heat until translucent and softened. Add in the meat and continue to fry evenly until the meat is brown in colour (approximately 10 minutes). Stirring the meat continuously will prevent it from forming bigger lumps. Add the Bharat spice and give it a good mix.
Step 3.
Add the chopped spinach (or frozen) and continue to cook for a further 5-7 minutes until wilted.
Step 4.
Add 2 cups of water, and bring to a boil. Reduce to low and cook for a further 10 minutes. Once cooked, add chopped coriander. Give a quick stir and turn the heat off. Serve with a squeeze of lemon and garnish with roasted pine nuts.
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3 Responses
Absolutely delicious, I have made this a few times now and it’s so quick and easy. I used 1 large bunch of spinach which was 600gm.
I’m so glad you enjoyed it Mel. Thank you!
My mum makes this with “ Alu Bukhara” it is some sort of prune and that apparently is the gem ingredient. Try it chef, you would love it.
I’m not a fan of cooked spinach. I love it cold and combined with yogurt and minced garlic and walnut.