Basmati Rice with Spinach

by Laura Donnelly — July 3, 2007

The original recipe calls for butter instead of olive oil, which is, of course, delicious but not necessary. Feel free to substitute frozen spinach or add some chopped green onions to this dish.

Serves 4

3 Tablespoons olive oil
1 onion finely chopped
2 medium tomatoes, seeded and chopped
1 lb. basmati rice, washed
2 cloves garlic, minced
2 and 1/2 cups water or stock
12 oz. fresh spinach, shredded
Salt and pepper to taste
Additional tomato slices for garnish

1. Heat oil in large saucepan and fry onions a few minutes until soft. Add chopped tomatoes and stir.

2. Add rice and garlic, cook for five minutes. Gradually add stock stirring all the time; season with salt and pepper. Cover and simmer gently for 15-20 minutes until rice is almost done, then reduce heat to low.

3. Lay spinach leaves over rice and cover pan again for about 5 minutes. When ready to serve, stir spinach into rice and drizzle some additional olive oil over all.