Basmati Rice with Spinach and Parmesan

My Favourite Rice Recipes

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2035I use spinach (Spinacia oleracea) and Swish chard (Beta vulgaris ssp. cicla), interchangeably, for cooking, although they belong to different species. Spinach has a high nutritional value, is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It has vitamins A, C, E, K and many micronutrients like magnesium, iron and potassium. There are three cultivars of spinach: the flat-or-smooth leaf spinach: this is the most popular variety, with smooth leaves, sold in most supermarkets and salad bars, mainly as baby spinach. It’s also sold canned or frozen and used in soups, baby foods and processed foods. It’s best eaten raw or quickly blanched. Savoy spinach (also known as curly leaf): has dark green, crinkly and curly leaves, and is usually sold in fresh bunches, in supermarkets. ‘Baby savoy’ can be used for fresh salads, sandwiches, dips and quiches. Semi savoy: has slightly crinkled leaves, so if you don’t like the challenging task of cleaning the crinkly savoy spinach, then this is perfect for you. It’s a hybrid between the flat leaf and curly leaf spinach.

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2046The addition of spinach, Parmesan and a splash of tomatoes to the basmati rice gave it an excellent combination of flavours. I ate the rice for lunch and topped it up with fresh fruit, as a dessert. It was awesome. I actually contemplated becoming a vegetarian. If you like cheese and spinach, please do not hesitate to try this recipe. You won’t regret it. I wish you a very pleasant day or evening wherever you are!

  • Ingredients
  • 400g (2 cups) basmati rice
  • 30g (2 tablespoons) butter
  • 1 tablespoon olive oil
  • 750mls (3 cups) broth (stock)
  • 1 tablespoon olive oil, extra
  • 1 large onion finely chopped
  • 2 cloves garlic, crushed
  • 200g (½ Ib, 7oz) spinach, shredded (4 cups fully packed shredded spinach) I used Swiss chard.
  • 2 medium tomatoes, peeled, seeded and diced
  • ½ teaspoon dried chilli flakes or finely chopped chilli (optional)
  • Salt and pepper to taste
  • ½-1 cup grated Parmesan or Pecorino Romano cheese

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2015Please always remember to assemble all ingredients before you start

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2019Heat butter and olive oil in a non-stick pot. Add rice and stir and fry for about 5 minutes until fully coated with oil. Add the stock, season, if necessary, and bring to a rolling boil, reduce heat and simmer for 12 minutes without lifting the lid. Turn off the heat and let stand for 10 minutes, without lifting the lid.

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2021During the 10 minutes standing time heat the extra olive oil in a different pot. Add onions, garlic and chilli flakes or chilli, if using and fry gently until soft (5-6 minutes).

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2024Add tomatoes and spinach and cook until spinach is just wilted (2-4 minutes). Season. (i had a lot of left over Swiss chard, which I used instead of spinach)

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2026Stir in the grated Parmesan,

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2028Pour the spinach over rice and fluff the together with the rice. Serve, immediately. (I love Parmesan, so I topped with more Parmesan. at the fluffing stage. Suit your palate).

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2034The rice tasted really good.

Basmati Rice with Spinach and Parmesan myfavouritepastime.com_2038I enjoyed it, very much

Basmati Rice with Spinach and Parmesan

Preparation time: 15 minutes; cooking time: 30 minutes; Serves: 4-6

Ingredients

  • 400g (2 cups) basmati rice
  • 30g (2 tablespoons)  butter
  • 1 tablespoon olive oil
  • 750mls (3 cups) broth (stock)
  • 1 tablespoon olive oil, extra
  • 1 large onion finely chopped
  • 2 cloves garlic, crushed
  • 200g (½ Ib, 7oz) spinach, shredded (4 cups fully packed shredded spinach)- I used Swiss chard.
  • 2 medium tomatoes, peeled, seeded and diced
  • ½ teaspoon dried chilli flakes or finely chopped chilli (optional)
  • Salt and pepper to taste
  • ½-1 cup grated Parmesan cheese

Instructions

  1. Wash and soak rice for 30 minutes and drain thoroughly.
  2. Heat butter and olive oil in a non-stick pot. Add rice and stir and fry for about 5 minutes until fully coated with oil.
  3. Add the stock, season, if necessary, and bring to a rolling boil, reduce heat and simmer for 12 minutes without lifting the lid. Turn off the heat and let stand for 10 minutes, without lifting the lid.
  4. During the 10 minutes standing time heat the extra olive oil in a different pot. Add onions, garlic and chilli flakes or chilli, if using and fry gently until soft (5-6 minutes). Add tomatoes and spinach and cook until spinach is just wilted (2-4 minutes). Season. Stir in the grated Parmesan, pour over rice and fluff the together with the rice. Serve, immediately as a side meal.
  5. Please note: that I made only one cup rice for blog purposes. Also I had a lot of left over Swiss chard, which I used instead of spinach. Any favourite green veggie will do!

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

30 thoughts

  1. Hi Liz, this is owesome. My food nerves get ticked at the sight of the Mozzarella pasta and meat balls recipe. A great finger licking meal for a dinner. Great cooking !!!

    1. Hi there Tom,
      I finally managed to sit down and respond to my messages. Thanks for complimenting the food!!! I love the mozzarella salad. it’s great for a lazy lunch. Have a wonderful weekend!
      Liz

    1. I have made risotto with basmati and it was okay. We have all the arborio one might want to buy, it cost much more than basmati though. Have a great week!
      Liz

  2. Yummy! Since my teen years fending for myself in the kitchen, basmati rice with parmesan has been a quick & easy staple with a nice punch of flavour. This looks like a delicious twist.

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