Rice porridge with spinach and coriander

4 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 543.1
• Proteins: 14.8g
• Fats: 19.8g
• Carbohydrates: 72.4g

Ingredients

• Long grain rice: 350 g
• Spinach: 250 g
• Melted butter: 1 tbsp
• Ground coriander: 1 tsp
• Bay leaf: 2 pc
• Peanut: 100 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Rinse the rice, soak in cold water for 15 minutes, then drain in a colander.

   Required ingredients:

   • Long grain rice: 350 g

2. Wash and dry the spinach leaves, immerse them in boiling salted water, cook for 5 minutes, then drain in a colander, rinse with cold water and chop finely.

   Required ingredients:

   • Spinach: 250 g
   • Salt:  to taste

3. In a medium-sized pot, heat the ghee and sauté the coriander and bay leaf in it.

   Required ingredients:

   • Melted butter: 1 tablespoon
   • Ground coriander: 1 teaspoon
   • Bay leaf: 2 pieces

4. Add rice and stir-fry it until transparent.

   Required ingredients:

   • Long grain rice: 350 g

5. Put spinach in the pot with rice, stir, pour in 825 ml of hot salted water and bring to a boil.

   Required ingredients:

   • Spinach: 250 g
   • Salt:  to taste

6. Cover the pot with a lid and cook the porridge on low heat, adding finely chopped peanuts 5 minutes before it's done.

   Required ingredients:

   • Peanut: 100 g

7. Season the cooked porridge with pepper, gently mix with a cooking fork, serve in portion plates and bring to the table.

   Required ingredients:

   • Ground black pepper:  to taste