Basmati rice with tomatoes and spinach

This side dish deserves a medal. The Basmati rice, turmeric and red onion forms the base of the flavour mix. Also delicious as a main vegetarian meal.

• Serves: 6
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 15 ml (1 tbsp) butter
• 300-400 g spinach, washed, drained and finely chopped
• 500 ml (2 cups) Spekko India Gate Classic Basmati Rice
• 45 ml (3 tbsp) olive oil
• 1 red onion, chopped
• 2,5 ml (½ tsp) turmeric
• 5 ml (1 tsp) ground cumin
• 2 ripe tomatoes, finely chopped
• 750 ml (3 cups) vegetable stock

Method

1. Melt butter in a large frying pan over a medium heat. Add spinach, cover and cook for 1-2 minutes until spinach is bright green and lightly wilted. Remove from the heat and set aside.
2. Rinse Spekko Basmati Rice several times until the water runs clear and drain.
3. Heat oil over a medium heat in a large pot. Sauté onion with turmeric and cumin until onion is golden and slightly caramelised.
4. Add rice and stir together for a few minutes. Add tomatoes and the stock. Stir once and bring to the boil.
5. Reduce heat, cover and cook for 15-20 minutes or until the rice is tender. Stir in spinach and heat through. Serve immediately as a side dish.