Pilaf with spinach
2 servings
40 minutes
Spinach pilaf is an original interpretation of the Uzbek culinary masterpiece that embodies Eastern traditions. The dish is based on brown rice, which imparts a rich nutty flavor and maintains a firm texture. The aromatic combination of ginger, garlic, and cumin gives the pilaf a spicy character complemented by the freshness of spinach. The boiled greens are carefully mixed with fluffy rice, creating a harmonious balance of flavors. Crunchy cashews complete the composition, adding a light sweetness and richness. Pilaf is not only nutritious but also rich in beneficial substances, making it an ideal choice for health-conscious individuals. This dish is perfect for a cozy family dinner or festive gathering where one can enjoy its vibrant taste and delightful aroma.
1
Mix ginger with peeled and finely chopped garlic and onion, add oil and sauté on high heat for 3 minutes. Add cumin, rice, hot broth, mix everything and reduce the heat. Cook for 25-30 minutes, stirring once. After removing the rice from the heat, cover the pot with a lid for 10 minutes.
- Grated ginger: 15 g
- Garlic: 1 head
- Onion: 1 piece
- Olive oil: 15 ml
- Caraway: 1 teaspoon
- Brown rice: 100 g
- Vegetable broth: 70 ml
2
Mix boiled coarsely chopped spinach with hot rice, season with salt and pepper to taste. Serve topped with toasted cashews.
- Spinach: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Cashews: 70 g
