Carrot, Spinach And Rice Stew

Recipe By:
Grover
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Medium

A simple menu for dinner made of carrot.
 

Ingredients

  • 1/2 pound carrots, peeled and cut into 1/4-inch dice
  • 3/4 cup long-grain rice, basmati
  • Salt and black pepper to taste
  • 1 pound fresh spinach, thick stems removed, roughly chopped
  • 1 teaspoon minced garlic, optional
  • 2 tablespoons butter, optional
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Directions

  1. 1. Combine the carrots with 6 cups of water in a saucepan and turn the heat to high. Bring to a boil, then stir in the rice and a large pinch of salt.
  2. 2. When the mixture returns to the boil, add the spinach, then adjust the heat so that it simmers gently.
  3. 3. Cook, stirring occasionally, until the rice and carrots are very tender and the mixture takes on the consistency of a thick stew, about 30 minutes.
  4. 4. Stir in the garlic or butter (if you're using either or both) and cook for another 5 minutes.
  5. 5. Taste and adjust the seasoning and serve or cover and refrigerate for up to a day before reheating, adding a little more water if necessary.