This is another old recipe from 2009. You can use any green leaf if you don’t have spinach, it works well with New Zealand Spinach, or chard as well. New Zealand Spinach grows well here, but I’m not sure whether people know much about cooking it.
INGREDIENTS:
- 450g brown rice, soaked in cold water and drained
- 50g butter or vegetable oil
- 300g spinach or similar
- 1 can of chopped organic tomatoes
- 1 finely sliced onion
- 1/4 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 900ml stock or water
METHOD:
- Steam the spinach for three minutes, and chop.
- In a pan, fry the sliced onion in the oil until it begins to brown.
- Add the drained rice to the pan with the spices and fry for two minutes
- Add water, salt, spinach, tomatoes and bring to the boil
- Cook over a low heat for 35 minutes, covered. Check ever five minutes or so to make sure it hasn’t boiled dry.
- Turn off the head and uncover, and leave to stand for ten minutes before serving.
You can add a can of pinto beans, or fry the onion with garlic, to add a twist.