Prep 10 mins
Cook 15 mins
I always love adding vegetables to many of the recipes I make and this is no exception. I have experimented with this recipe a few times, and it wasn't until Monday that I found the right mixture of taste and flavour. I also eyeball the measurement and sometimes add more spices because I like the flavours to stand out.
- 1 medium onion, chopped
- 2 large carrots or 3 small carrots, chopped
- 1 1⁄2 tomatoes
- 3⁄4 cup frozen spinach
- 2 1⁄2 cups rice
- 3 cups water
- 1 tablespoon cinnamon
- 2 tablespoons salt
- 2 tablespoons pepper
- 2 tablespoons curry
- saute onions for five minutes on medium heat.
- add rice and water.
- Mix well.
- add the rest of the vegetables and mix well.
- add spices and mix well.
- Let it come to a boil, and then simmer for ten minutes.
- Stir occasionally.
I too cooked the rice first, as I was actually making this to use up some leftover Recipe #267256, #267256. I cut down the quantity of the recipe a great deal as well. I cooked the veggies first and then stirred in the cold rice and heated through. I added a little diced zucchini (added after the carrots and onions to allow it to remain a little crunchy) that I had left from another recipe, along with some chicken bullion granules. For the spinach, I just took a hand-full of fresh spinach, chopped it finely, and stirred it in to the cooked vegetables just before adding the rice. I had never used curry powder before, so I didn't add the full amounts of curry or cinnamon. I wanted to taste test and avoid using too much of something that I might not like. I am pleased with the results, but my husband just couldn't eat this. Something about the spice combination just didn't do it for him. I will make this again, but with different spices. Thanks for posting! Made for Fall 08 PAC.
I skipped the spinach as I was cooking for a diverse crowd of folks. Also, I did things a bit different regarding cooking, I was serving up meals for about 40 and wanted to manually add and taste as I went so as not to overpower the dish. I cooked the rice first, did the saute then incorporated that into the rice using a steamtable pan, it worked out well and allowed me to QA it as I went. Thank you for your idea, it was enjoyed by all. I am preparing this again tomorrow as part of a Labor day "open house" at my VFW post. Cheers!
A few changes were made to this recipe, I sauteed onions with garlic and replaced the water with chicken broth, I also decreased the cinnamon to only 1/4 teaspoon, 1 tablespoons would have overpowered the other ingredients, I also added in a jalapeno pepper, thank Studentchef!....Kitten :)