Curried Spinach & Onion Rice

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Curried Spinach & Onion Rice

 

 

1/4 cup rice bran -OR- peanut oil

2 brown (yellow) onions, cut into thin slices

4 teaspoons mild curry powder

2 cardamom pods, bruised

1 cinnamon stick

4 whole cloves

2 bay leaves

1 1/2 cups basmati rice

3 cups chicken-style stock

100 g (3 1/2 oz) baby spinach leaves

1/2 cup toasted flaked almonds

1 fresh long red chilli, thinly sliced

salt, to taste

 

 

1. Heat oil in a large saucepan over moderate heat. Cook and stir

onion for 8 to 10 minutes or until golden. Transfer to a plate. Set aside.

 

2. Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay

eaves. Cook and stir for 1 minute.

 

3. Add rice; stir to combine.

 

4. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for

15 minutes or until liquid is absorbed.

 

5. Remove from heat. Stand for 5 minutes. Using a fork, separate

grains. Remove cardamom pods, cinnamon stick and bay leaves.

 

6. Stir in spinach until it wilts. Season with salt.

 

7. Spoon rice into a large serving bowl. Top with onion, almonds and

chilli.

 

 

 

VARIATION: Use a mixture of ground spices such as coriander, cumin and

turmeric instead of curry powder.

 

 

 

Serves 6.