Carrot, Spinach And Rice Stew
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound carrots, peeled and cut into ¼-inch dice
- ½cup long-grain rice, like Basmati
- Salt and pepper
- 1pound fresh spinach, thick stems removed, washed and roughly chopped
- 3cloves minced garlic, optional
- 2tablespoons butter, optional
Nutritional analysis per serving (4 servings)
190 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 6 grams protein; 472 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Cook, stirring occasionally, until the rice and carrots are very tender, about ½ 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.
Private Notes
Comments
This is perfect, weeknight comfort food. As the comments suggest, start with 4 c. of liquid.
I decided I didn't want this real soupy so here's what I did. 1/2 lb carrots, 1/2 lb spinach, 1/2 cup of rice, 3 cups of low-salt chicken stock. Put the lid on the pot after it came to a boil and cooked about 25 minutes. Added the garlic and butter and a little bit of a spice blend. Leftovers were real good too. Great (and healthy) way to stretch rice.
yes, start with less liquid.
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