From The Best Recipes in the World
by Mark Bittman
The list of ingredients is deceptively short, but the end result is a surprisingly delicious soupy stew. Add a bit of cooked meat or tofu to make a more substantial dish, and try finishing with lemon.
- ½ pound carrots, about two medium, peeled and cut into ¼ inch dice
- ¾ cup long grain rice, like basmati
- salt and pepper to taste
- 1 pound fresh spinach, thick stems removed, roughly chopped
- 1 tsp. minced garlic, optional
- 2 tbsp. butter, optional
1. Combine the carrots with 6 cups of water in a saucepan and turn the heat to high. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to the boil, add the spinach, then adjust the heat so it simmers gently.
2. Cook, stirring occasionally, until the rice and carrots are very tender and the mixture takes on the consistency of a thick stew, about 30 minutes. Stir in the garlic and butter, if using, and cook for another 5 minutes. Taste and adjust the seasoning and serve, or cover and refrigerate for up to a day before reheating, adding a little more water if necessary.