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Tomato and Spinach Pilau

June 7, 2014

We served this when D’s parents were in town. It was pretty easy to put together and a really fun veggie side dish with tasty rice. It’s not particularly spicy, which makes it an easy complement to other flavors.

You will need:

  • 1 c brown rice (we used a brown rice medley from Trader Joe’s)
  • 2 T vegetable oil
  • 1 T unsalted butter
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 3 medium tomatoes, chopped
  • 1 t cumin
  • 1/2 t garam masala
  • 3 carrots, coarsely grated
  • 3 3/4 c unsalted vegetable stock
  • 10 oz fresh baby spinach
  • 1 c unsalted and roasted cashews, roughly chopped
  • Salt and pepper, to taste

Then you will…

  1. Place the rice in a small bowl and cover with cold water. Allow to soak for 20 minutes and then drain.
  2. In a large, deep skillet, heat the vegetable oil and the butter over medium heat.
  3. Add the onion and garlic and cook for about 5 minutes, or until starting to soften.
  4. Add the tomatoes and continue cooking, another 5 minutes.
  5. Mix in the rice, stirring to coat. Continue cooking another 2 minutes.
  6. Mix in the cumin and garam masala spices.
  7. Stir in the carrots. Season lightly with salt and pepper.
  8. Mix in the stock and stir well.
  9. Bring to a boil and then cover. Simmer over low heat for 20-25 minutes, stirring occasionally, until the rice is tender and the liquid cooked away.
  10. Place the fresh spinach on top of the rice mixture. Cover again and cook another 2 minutes to start wilting the spinach.
  11. Remove from heat and mix the spinach into the rice.
  12. Stir in the cashews.
  13. Season with salt and pepper to taste.

20140524 Indian Pilau

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One comment

  1. […] not the best time to be heating up the apartment. Or eating heavy meals, for that matter. So this recipe for tomato and spinach pilau looked like it would fit the bill nicely: light but […]



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