Casserole Of Spinach And Rice

Name: Casserole Of Spinach And Rice
Prep time: 15 min
Cook time: 25 min
Yield: 6-8
Cuisine: Middle Eastern

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Mains

A Casserole of Spinach And Rice is a delicious one-pot Middle Eastern dish that’s healthy and hearty, making the perfect mid-week dinner.

PREP TIME

15 minutes

COOK TIME

25 minutes

SERVES

6-8

About this recipe

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.

Ingredients

2 bunches of spinach stalks removed (approximately 500-600 grams)
4 tablespoons olive oil
2 onions finely chopped
4 garlic cloves finely diced
400 grams lamb mince
2 teaspoons Bharat -7 spice blend (see notes)
2 cups of water
salt to season
1 cup chopped coriander
¼ cup of pine nuts browned in a little olive oil (optional)

Notes from Rouba

You can use frozen spinach. For this recipe, you will need 2 x 250 grams of frozen spinach.
Bharat is a Middle eastern spice blend, also known as 7-spice. You can find it at Middle Eastern grocery stores and various supermarkets. Otherwise, you can substitute it with 5-spice or allspice.
This dish can be easily made with beef mince.
If using pine nuts, heat the olive oil over medium heat in a small pan and toast until golden. Remove and set aside.

Method

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.