Thursday, March 31, 2011

Recipe - Cumin & Spinach Rice

Here's a quick recipe that has earned a coveted spot on my side of the refrigerator -

Cumin & Spinach Rice
2 tablespoons coconut oil
1 tablespoon of cumin seeds
1 small diced onion
1/2 package of frozen spinach (I would use real but our spinach is often bitter)
1 cup of vegetable stock
1 cup of water
1 cup of basmati rice

Let me start by saying that coconut oil is the bomb. It's the best oil for higher heat cooking with virtually none of the fat going "trans" on you. (Note: Olive Oil should not be used for high heat cooking - toxic city - listen up Rachel Ray!). Coconut oil turns solid at temps below 75 degrees but don't let that weird you out! Just scoop it out and fire it up! While coconut oil smells very coconutty, it produces little to no flavor in your food. If you don't have access to coconut oil, my vote is for Canola. Yes, Monsanto is involved but sometimes I have to choose between my heart health and evil genetically modifying corporations. Like I said, Canola is a second choice. I always wondered what the heck a "Canola" was... it turns out that Canola oil is produced by pressing rapeseed. Rapeseed is a member of the turnip, brussel sprout, cabbage family and the "invention" of this oil is credited to our neighbors up North - O'Canada! The name "Canola" is derived from "Canadian Oil - Low Acid". Something new everyday, eh?

Heat the coconut oil on medium heat in your rice pan and add the cumin seeds and stir around the pan until they pop and become fragrant. Add the diced onion and cook until translucent. (Note: If you'd like to add soaked or well-rinsed black beans or 75% cooked lentils at this juncture - go for it!)

Next, add the vegetable stock, basmati rice, spinach and water. Cover with a tight lid and move to low heat. I always turn off the heat when the rice is just a bit watery and let it finish quietly on stove. In my crazy brain, this somehow makes my rice more peaceful.

Did you know that spinach is made up of 45% protein? Crazy. Spinach also contains calcium but in a less bio-available form than it's cousin Kale. Still, every little bit helps! So simple, so tasty. Enjoy!

No comments:

Post a Comment