Buttered Spinach And Rice


Serves 4

40g tbps butter or margarine

1 onion, finely chopped

2 fresh tomatoes, chopped

450g basmati rice, washed

2 garlic cloves, crushed

600ml cups stock or water

350g fresh spinach, shredded

salt and freshly ground black pepper

2 tomatoes, sliced, to garnish

1. Melt 25g tbsp  of the buuter or margarine in a large sausepan and fry the onion for a few minutes until soft. Add the chopped tomatoes and stir

2. Add the rice and garlic, cook for  5 minutes, then gradually add the stock, stirring all the time. Season well

3. Cover and simmer gently for 10-15 minutes until the rice is almost cooked, then reduced the heat to low.

4. Spread the spinach in a thick layer over the rice. Cover the pan and cook over a low heat for 5-8 minutes until the spinach has wilted. Dot the remaining butter over the top and then serve, garnish with sliced tomatoes.


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