Pirinçli Ispanak (Turkish Spinach and Rice Stew)
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Ingredients
- 400 g baby spinach
- 150 g long grain rice
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 3 tbsp olive oil
- 1 lemon, juiced
- 350 ml vegetable stock
Nutrition (per serving)
- Calories
- 278 kcal
- Protein
- 6.9 g
- Carbohydrate
- 35.9 g
- of which sugars
- 4 g
- Fat
- 11.2 g
- of which saturates
- 1.7 g
- Fibre
- 4.6 g
- Salt
- 0.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the onion and garlic cloves for 6 minutes until softened.
- 2
Stir in the tomato purée and cook for 1 minute.
- 3
Add the long grain rice and vegetable stock, cover and simmer for 12 minutes.
- 4
Add the baby spinach, cover and cook for a further 6-8 minutes until the rice is tender and the spinach has wilted.
- 5
Stir in the lemon juice, season with salt and black pepper, and rest for 5 minutes off the heat before serving.
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