Spinach With Rice

This is a simple recipe that is a part of every Turkish home’s winter comfort food list. Almost always served with a dollop of yogurt on the side. I buy fresh bunch spinach and use the stems too since they add a nice texture to the dish. You can use packaged leaf spinach as well if you don’t mind it to be a little mushy. Enjoy!

Ingredients: 

• ¼ cup olive oil
• 1 medium onion, chopped
• 1 medium carrot, sliced (optional)
• 2 bunches (about 2 lbs.) spinach 
• 3 table spoons jasmine rice, washed and drained
• 2 medium tomatoes finely chopped or 1 14 oz. canned chopped tomatoes
• salt and pepper to taste

Directions:

1. Wash and drain spinach. Cut stems and leaves in 1 inch length, place them in two separate bowls.
2. In a pot, sauté onions in olive oil over medium heat until onions are translucent.
3. Add carrots (optional), cut spinach stems and rice, and continue to sauté for another 2 minutes. 
4. Add chopped tomatoes, salt and pepper to taste, stir.
5. Add 1/4 cup of water bring to a boil. Reduce heat and cook until rice is cooked, about 8 minutes.
6. Add cut leaf spinach. Cook until spinach is tender, but not mushy, about 3-5 minutes. 
7. Serve hot with a dollop of yogurt. 

Notes:

1. It could be served at room temperature as a side dish as well.
2. You can add cooked pieces of chicken if you want to add protein.

AFIYET OLSUN!

BON APPETIT!

Bunches of spinach

Separate leaves and stems

Ingredients

Saute onions

Add carrots (optional)

Add stems and rice

Add tomatoes

Stir and cook for 5 minutes

Add chopped leaves

Stir and cook until tender

Spinach with Rice (and carrots)

Spinach with Rice