Name: Spiced Indian rice with spinach, tomatoes and cashew nuts
Yield: 4
Ingredients: 30 ml (2 tbsp) sunflower oil; 15 ml (1 tbsp) ghee or unsalted butter; 1 onion; 2 garlic cloves; 3 tomatoes, peeled, seeded and chopped; 2 carrots; 275 g (1.5 cups) brown rice; 5 ml (1 tsp) ground coriander and ground cummin (oh dhana jeera powder); 750 ml (3 cups) vegetable stock, boiling; 175 g baby spinach leaves; 50 g (½ cup) cashew nuts, toasted; salt; pepper

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Ingredients

(Servings: 4)

30 ml (2 tbsp) sunflower oil

15 ml (1 tbsp) ghee or unsalted butter

1 onion

2 garlic cloves

3 tomatoes, peeled, seeded and chopped

2 carrots

275 g (1.5 cups) brown rice

5 ml (1 tsp) ground coriander and ground cummin (oh dhana jeera powder)

750 ml (3 cups) vegetable stock, boiling

175 g baby spinach leaves

50 g (½ cup) cashew nuts, toasted

salt

pepper

Steps

Heat oil and ghee (or butter) in pan, add onion and fry gently for 6-7 mins, until soft. Add garlic and tomatoes, cook for 2 mins.

Rinse the rice, drain and transfer to pan. Add coriander and cummin (or dhana jeera powder) and stir. Turn off heat and transfer mixture to slow cooking pot.

Stir in carrots, pour in stock. Season with salt and pepper. Set slow cooker to High and cook for 1 hour.

Lay spinach on surface of rice, replace the lid. Cook for 30-40 mins, until spinach has wilted and rice is cooked and tender.

Stire spinach into rice, check seasoning (add more salt/pepper if needed). Sprinkle cashew nuts over rice and serve.

Nutrition Facts

Calories

598kcal

29%
Fat

25g

38%
Saturated Fat

6g

30%
Carbohydrates

75g

25%
Fiber

10g

40%
Sugar

11g

22%
Protein

19g

38%
Cholesterol

0mg

0%
Sodium

680mg

28%

Percent Daily Values are based on a 2,000 calorie diet.

Spiced Indian rice with spinach, tomatoes and cashew nuts

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts