Return to Main Recipes Page/Return to Home Page

Rice, Carrot, and Spinach Stew (P)
Source: NY Times 4/17/02
Serves: 4

1/2 pound carrots, peeled and cut into 1/4" dice
1/2 cup long-grain rice, like Basmati
Salt and pepper
1 pound fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional
2 tablespoons butter, optional

Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.

Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Poster's Notes:
While paging through the NY Times online looking for recipes I found this which looks remarkably like what a vegetarian coworker has for lunch several times a week. (We follow her around drooling after she reheats it; it smells SO good!) She seasons it with soy sauce and adds additional seasonal vegetables sometimes. She also sometimes sautés the garlic separately with a handful (if such can be imagined) of sliced tofu before adding it to the stew.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A