Spiced Spinach Rice

This is a quick and easy rice recipe made healthy and flavorful with spinach and spices. The highlight of the rice comes from a pinch of nutmeg which gives a whole new dimension to the rice. This is the first time i used nutmeg in my cooking and it has become one of my favorite spices! The spinach gives a nice, subtle flavor to the rice and this rice goes well along with any side dish or curry. We had it along with some masoor dal fry. This recipe is versatile and can be made even with leftover cooked rice.

Ingredients
Uncooked Basmati Rice - 2 cups
Chopped Spinach - 1 cup packed (frozen spinach can also be used)
Jeera/Cumin seeds - 1 teaspoon
Frozen corn/green peas - 1/2 cup (optional)
Onion - 1/2
Ginger - 1/2 inch
Garlic - 2 cloves
Pepper - 7 to 8 whole corns or 2 spoons ground/crushed
Nutmeg - 1 generous pinch
Oil/ghee - 1 teaspoon
Salt to taste

Directions
Wash and soak the basmati rice for atleast 30 minutes. Cook the rice with about 3 1/2 cups water and fluff with a fork slightly to separate the grains.

Chop the onions, ginger and garlic. if using fresh spinach, wash the leaves thoroughly and chop finely.

In a saucepan or wok, heat the ghee/oil and add the cumin seeds. Once they start spluttering, add the onions, ginger and garlic and saute until they turn translucent. Add the pepper and nutmeg and saute well.

Add the chopped spinach and saute on medium flame till all the water evaporates and the spinach wilts. This takes about 4 to 5 minutes. Add the frozen corn and green peas if using and saute again until it gets cooked. Add the salt and mix well.

Finally, add the cooked basmati rice and saute along with the spinach mixture until the rice gets heated up and firm.

Garnish with roasted cashews and serve warm along with any curry of your choice.

Sending this to CWS - Pepper started by Priya and hosted by Padma.