Turkish spinach tomatoes and rice

Name: Turkish spinach tomatoes and rice
Cuisine: Middle Eastern
Ingredients: * 12 oz spinach; * 2 tablespoons extra virgin olive oil; * 2 garlic cloves, minced; * 2 large tomatoes; * 3/4 cup vegetable stock or water; * 1-2 tablespoons lemon juice; * 2 tablespoons basmati rice, rinsed; * 1 teaspoon baharat seasoning; * 1/4 teaspoon cinnamon; * 1/2 teaspoon sugar (to taste); Parmesan to taste

5 steps

Turkish spinach, tomatoes and rice

Updated at: Tue, 03 Sep 2024 16:10:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories531.7 kcal (27%)

Total Fat33.3 g (48%)

Carbs48.6 g (19%)

Sugars13.9 g (15%)

Protein18.5 g (37%)

Sodium932.4 mg (47%)

Fiber12.2 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12 ozspinach

2 tablespoonsextra virgin olive oil

¾ cupvegetable stock

or water

1 tablespoonslemon juice

2 tablespoonsbasmati rice

rinsed

1 teaspoonbaharat seasoning

¼ teaspooncinnamon

Instructions

Step 1

Wash the spinach and steam above boiling water until just wilted, then set aside aDly

spinach12 oz

Step 2

Heat olive oil over medium heat in a large pan. Sauté the garlic, baharat, and cinnamon until fragrant, about 30 seconds. Stir in the tomatoes and cook for 10 minutes, stirring frequently, until slightly thickened.

garlic cloves2

extra virgin olive oil2 tablespoons

baharat seasoning1 teaspoon

cinnamon¼ teaspoon

tomatoes2

Step 3

Add the 1/4 cup of the stock, lemon juice, rice, sugar, and season with salt and and pepper and bring to a simmer.

lemon juice1 tablespoons

vegetable stock¾ cup

Step 4

Cover, lower the heat, and simmer for 10 minutes. Uncover, stir in the spinach, and cook for an additional 5 minutes. Taste and adjust seasoning if needed.

Step 5

Serve warm with a fried egg, freshly grated parmigiano reggiano and cracked pepper.