SPINACH AND TOMATO BROWN RICE
Tomato rice is my favorite mixed rice variety. I make at least once a week. This time I prepared it brown rice and added some spinach to it. Brown basmati rice is also perfect for this dish. This is my grandmother’s method. We had this rice with raita and fish fry.
INGREDIENTS:
Cooked brown rice, 1 cup.
Ripe Roma tomatoes, medium-size, 3.
Red onions, medium-size, 2.
Fresh or frozen spinach, 1 cup or 1 bunch if fresh ones are used.
Ginger-garlic paste, 1teaspoon.
Green chilies, 1-2.
Chili powder, ½ teaspoon.
Coriander powder, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Fennel seeds, ¼ teaspoon.
Curry leaves and cilantro for garnishing.
Salt as per taste.
PREPARATION:
Cook the rice separately and let it cool. The rice should not be mushy. Wash the spinach leaves and cut into small pieces. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for 2 seconds. Add the onions and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes. Add the chopped spinach leaves to this and let it wilt. Now add curry leaves, chopped cilantro, and rice and mix everything. If needed, 1 tablespoon of ghee can also be added. Serve hot with raita.
Tomato rice is my favorite mixed rice variety. I make at least once a week. This time I prepared it brown rice and added some spinach to it. Brown basmati rice is also perfect for this dish. This is my grandmother’s method. We had this rice with raita and fish fry.
INGREDIENTS:
Cooked brown rice, 1 cup.
Ripe Roma tomatoes, medium-size, 3.
Red onions, medium-size, 2.
Fresh or frozen spinach, 1 cup or 1 bunch if fresh ones are used.
Ginger-garlic paste, 1teaspoon.
Green chilies, 1-2.
Chili powder, ½ teaspoon.
Coriander powder, 1 teaspoon.
Turmeric powder, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Fennel seeds, ¼ teaspoon.
Curry leaves and cilantro for garnishing.
Salt as per taste.
PREPARATION:
Cook the rice separately and let it cool. The rice should not be mushy. Wash the spinach leaves and cut into small pieces. Dice the onion and tomatoes and slit the green chilies into 2. Heat a pan with 2 teaspoons of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the fennel seeds and fry for 2 seconds. Add the onions and sauté for a few minutes until the onions turn translucent. Now add the ginger-garlic paste, tomatoes, and green chilies and sauté for a few more minutes until everything is blended. Add the chili powder, coriander powder, turmeric powder, and salt and mix well. Cook closed under low flame for 5 minutes until the raw smell of the spices goes. Add the chopped spinach leaves to this and let it wilt. Now add curry leaves, chopped cilantro, and rice and mix everything. If needed, 1 tablespoon of ghee can also be added. Serve hot with raita.
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