Why you will love this rice?
1- This Spinach Rice with Garlic & Cashew is easy to cook. 2- Uses less then five ingredients. 3- It can be made with leftover rice. 4-Vegan, plant-based and gluten-free. 5- It can be made with brown rice as a healthier alternative. 6- This is a great way to incorporate greens and nuts into your diet.
Ingredients Needed?
Cooked rice- Fresh or leftover cooked rice works well in this recipe. Spinach Puree- Blanch fresh or frozen spinach and blend into a smooth puree. Cashew Nuts- Raw or roasted cashew nuts. If you are allergic to nuts, leave it. Minced Garlic- Use minced or chopped garlic in this recipe. Garlic powder will not work. Red Pepper Flakes- Add red pepper flakes for a slight hint of spice. Salt and Oil for cooking.
How to Cook,
The first step is to make a smooth spinach puree. Boil water in a big pan. When the water starts boiling, drop the washed spinach leaves. Meanwhile, prepare a big, cold bowl of water with ice. In one minute, remove the spinach leaves with a slotted spoon. Dip them immediately in ice-cold water. This process, called blanching, stops cooking and retains the spinach’s green color. The second step is to make a nice puree of these blanched Spinach leaves. Keep that aside. The third step is to cook the ice. For that, take a pan. Add olive oil or any oil of your choice. Heat the pan. Add minced garlic, red pepper flakes, and cashew nuts when hot. Saute them on low flame till they get golden. Keep the flame slow to avoid browning and bitterness. Now add spinach puree and cook for thirty seconds. Add cooked rice to it and mix with spinach puree properly. Add salt and mix again. Serve in a lovely bowl or platter. Enjoy.
Serving Suggestion,
You can serve this rice with raita, dal, curry, or a salad.
You may want to check a few of my recipes to serve along,
Nepali Potato Salad/Raita/Chukauni Bihari Lauki Ka Raita Thai Mango Salad with Roasted Peanuts Dal Bukhara Green Moong Dal/Instant Pot Split Green Moong Lentil Bengali Aloo Dum Dum Paneer Masala
