Spinach
Rice
Spinach Rice Recipe
By: Isabel Robson
Serves: 2
Preparation: 20 minutes
Ingredients:
Preparation: 20 minutes
Ingredients:
8 Small cubes frozen spinach
1 tsp crushed fresh ginger
100g Basmati Rice
100g Quorn pieces
1 Large onion
1 Large tomato
6 Chili seeds
3 tsp olive oil
2 tsp Soy sauce
1 tsp butter
1 tsp honey
salt and pepper
1 tsp crushed fresh ginger
100g Basmati Rice
100g Quorn pieces
1 Large onion
1 Large tomato
6 Chili seeds
3 tsp olive oil
2 tsp Soy sauce
1 tsp butter
1 tsp honey
salt and pepper
- Finely chop onion and stir fry with olive oil and butter for 30 seconds.
- Add ginger, chili seeds, Soy sauce, honey, Quorn, chopped tomato and rice and stir gently for 30 seconds on high heat.
- Add 2 cups of hot water and spinach cubes. Season to taste.
- Turn heat down and allow to simmer for 10 minutes.
- Stir occasionally only and do not allow to dry.
- Add a couple spoons of water if necessary. Take off the heat and cover with lid.
- Rest for 5 minutes before serving.
There is some confusion with the freshness of frozen
vegetables.
If you cannot get hold of local produce, like seasonal spinach from a nearby farm, frozen spinach cubes is a good alternative.
Spinach is frozen within hours of being picked, to help keep its nutritional properties.
Better than the so called "fresh"packaged spinach leaves available in the shop which have traveled thousands of miles and picked weeks before. This is why
once the bag is open, the leaves go mushy within 24 hours.
Check the label to find out its origin.
If you cannot get hold of local produce, like seasonal spinach from a nearby farm, frozen spinach cubes is a good alternative.
Spinach is frozen within hours of being picked, to help keep its nutritional properties.
Better than the so called "fresh"packaged spinach leaves available in the shop which have traveled thousands of miles and picked weeks before. This is why
once the bag is open, the leaves go mushy within 24 hours.
Check the label to find out its origin.
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