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Nutrition Facts
Serving Size 1 (228g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 peanut oil 2 cardamom pods 4 whole cloves 1 chili
Calories 281
Calories from Fat 62		(22%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 3.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 189mg		7%
Potassium 447mg		12%
Total Carbohydrate 46.4g		15%
	Dietary Fiber 3.8g	15%
	Sugars 4.3g
Protein 9.3g		18%
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Curried Spinach & Onion Rice

Recipe #366647 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sara 76
Apr 18, 2009

To make this side dish into a main meal for 4 people, add a large tin of drained tuna. You can replace the curry powder with a mixture of ground spices such as coriander, cumin, and turmeric, if you prefer. From the January 2009 issue of "recipes +" magazine.

SERVES 6 (change servings and units)

Ingredients

1/4 peanut oil
2 brown onions, cut into slices
1 tablespoon curry powder
2 cardamom pods, bruised
1 cinnamon stick
4 whole cloves
2 bay leaves
1 1/2 cups basmati rice
3 cups chicken stock
100 g baby spinach leaves
1/2 cup sliced almonds, toasted
1 long red chili, thinly sliced

Directions

1
Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside.
2
Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt.
3
Spoon rice into a large serving bowl. Top with onion, almonds, and chilli.