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.
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
- 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.
- Rinse Spekko Basmati Rice several times until the water runs clear and drain.
- Heat oil over a medium heat in a large pot. Sauté onion with turmeric and cumin until onion is golden and slightly caramelised.
- Add rice and stir together for a few minutes. Add tomatoes and the stock. Stir once and bring to the boil.
- 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.