Carrot and Spinach Rice
Did you ever not know what side dish to make? Or have gotten tired of eating the same side dish with your main entree? I know I have. I am good at finding what protein that I want to eat, but then I think…what am I going to eat with it? Should I just have a vegetable? Or a vegetable and starch?
When I have these dilemmas, I usually just settle for rice. Rice is my go to side dish. It’s quick and easy and I probably have some type of leftover rice in the fridge. This is how the recipe for Carrot and Spinach Rice came into play…leftover rice and vegetables that I needed to get rid of.
I like all types of rice, from jasmine to long grain to arborio to wild. But my favorite is basmati rice. Basmati rice is a variety of a long grain rice with it’s origin from India and Pakistan. Some people tend to soak basmati rice up to 30 minutes before cooking it to allow the grains to absorb water, to yield a better texture. I have soaked and not soaked my basmati rice and I did not taste much of a difference. Also, some people tend to rinse their rice. Rinsing the rice will yield a less stickier rice. But I have to admit, I do not always rinse my rice. Basmati rice also has a different smell. Once the basmati rice is cooking, you can smell it’s unique aroma.
For this recipe, I like to start with using clarified butter, instead of olive oil. Have you ever used clarified butter? Clarified butter is made by rendering the milk fat from the butter as the milk solids are separated from the butterfat. It has a higher smoke point then butter and gives a nice flavor to the rice. Clarified butter can be found in most grocery stores.
To start, dice up some onions and add a couple of cloves of garlic to get started.
Once the onions have begin to softened, add the garlic to the pan. Then you add carrots and fresh spinach. I used some leftover precut carrots. You can also just shred a carrot if you like. Make sure you use fresh spinach as it is always best and has more flavor. Next, add salt and pepper to season the veggies.
Next in is the rice. I prefer to use leftover cold rice. This is a great way to use leftover rice and eliminate waste. When I make rice, I usually make more than enough so I can throw it into quick recipes. Once the rice is heated up, check for seasoning. It may or may not need extra salt and pepper depending upon your taste level and how well you seasoned the plain rice.
This rice is simple, healthy and delicious. You can switch it up and add different veggies if you like. Just make sure it is colorful. It looks more appealing.
Try it and let me know how well it came out. EAT and Enjoy!
Carrot and Spinach Rice
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: about 4 cups of rice
- 1 tablespoon clarified butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup carrots, shredded
- 2 cups fresh spinach
- 2 cups cold basmati rice
- salt and pepper to taste
- Melt clarified butter to saucepan over medium heat.
- Add onions and cook until soft.
- Add garlic and cook until fragrant.
- Add carrots and spinach and cook until carrots are soft and spinach wilts.
- Add rice and salt and pepper.
- Mix ingredients and cook until rice is warm.