Staff development day at school. My daughter at home was an angel to let me work for the biggest part of the day. When I took a break, I wanted to be with her and not with the pots. So, I recycled an old, tried and easy to make recipe with a little variation to spice it up. This version gives an Indian twist to the basic spinach and rice recipe. Although I like curry, I don’t use it very often because nobody likes the strong smell of curry in the house. This was the first time my children tried curry with their “spanakorizo”. They took it well.
- 1 tablespoons olive oil for the pan
- 1 onion finely chopped or 5-6 spring onions, sliced
- 1-2 cloves garlic finely chopped (or 1-2 frozen cubes)
- 1 approx. 1/2 kilo bag frozen spinach
- 1/2 cup Jasmine or Basmati rice
- salt, pepper
- 2 teaspoons curry
- juice of one lemon optional
How to make: In a deep pan, saute the onion until tender. Saute the garlic for a minute or two. Add spinach and saute until soft. Add the (rinsed) rice and saute a few more minutes. Add salt, pepper, and curry. Add about 1 cup of water for 1/2 cup rice (but read package instructions and adjust the amount of water if needed). Optionally, add lemon juice. Cover and cook at low heat for about 15-20 minutes or until the rice is soft.