Texan Palak Rice

Texan Palak Rice


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About this recipe: Basmati or similar rice cooked with palak into a healthy, light lunch dish, great with dahi.

Brenda Houghton

Serves: 8 

  • 125 g frozen spinach, defrosted
  • 7-8 green onions
  • 1 teaspoon sunflower oil
  • 4 cloves garlic, finely chopped
  • 2-3 tablespoons finely chopped fresh dill, or 1 tablespoon dried dill
  • 400 g long-grain white rice
  • 2 tablespoons lemon juice
  • Salt and black pepper

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Squeeze the spinach dry and chop it finely. Chop the spring onions, including most of the green parts.
  2. Heat the oil in a heavy-based saucepan. Stir-fry the garlic for 30 seconds, then add the spring onions and stir-fry for 1 minute. Add the spinach and dill and cook for a further 1 minute.
  3. Add the rice to the pan and cook for a further 1 minute, then pour in 650 ml (1 pint 2 fl oz) of water, the lemon juice, and salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, or until the water has been absorbed. Serve warm.

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