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Time
- Soaking time: 10 minutes (rice)
- Preparation time: 5 minutes
- Cooking time: 15 minutes
- Total time: ~30 minutes
Serves
- 2 people
Calories
- ~450 Calories (whole dish)
- Per serving: ~225 kcal
- Iron-rich, light, and nourishing.
Ingredients
- Main Ingredients
- 1 cup rice
- 1 tsp 78E Spinach Powder
- 1 tbsp oil or ghee
- ½ tsp cumin seeds
- 1 small onion, chopped
- 1 clove garlic (optional)
- ¼ tsp pepper
- Salt to taste
- 2 cups water
- Coriander leaves (optional)
- Tempering Ingredients (optional)
- Ghee or oil – 1 tsp
- Mustard seeds – ½ tsp
- Dried red chili – 1
- Curry leaves – 1 sprig
- Asafoetida (hing) – a pinch
Preparation
- Cook rice:
- Cook rice and set aside.
- Make spinach base:
- Heat oil. Add cumin, onion, and garlic. Sauté.
- Add spinach powder:
- Mix spinach powder with warm water and add to pan.
- Combine:
- Add rice and gently fold.
- Temper (optional):
- In a small pan, heat ghee or oil.
- Add mustard seeds, let them splutter.
- Add dry red chili, curry leaves, and asafoetida.
- Pour the tempering over the mixture.
- Finish:
- Garnish with fresh coriander leaves.
Tip
- A squeeze of lemon just before serving brightens the spinach flavour.
Serve with
- Curd
- Stir-fried vegetables
- Ghee drizzle (optional)
78E Products Used
