Spinach rice with turmeric
Spinach is an ingredient that is often used in the monastic kitchens especially in the Spring and Autumn when there is plenty of fresh spinach in the orchards of the monasteries. The following monks recipe is a slightly different version of the classic spinach rice with the difference that we have the addition of the beneficial turmeric. An extremely nutritious meal since it combines the vitamins and antioxidants offered by spinach with the anti-inflammatory properties of turmeric. A dish that is an ideal choice for fasting days in which olive oil is catalyzed.
We clean the spinach, wash it well, cut it into small pieces and drain it.
We rinse the rice and chop the onion and garlic.
We put olive oil in a saucepan and frizzle the onion with the garlic.
Then, we add the spinach in batches, until its volume drops and continue frizzle.
Then, we add the rice and mix well so that all the amount of rice passes through the oil.
We pour 3 cups of water into the pot and salt well.
We season with turmeric, curry, pepper and parsley.
We let the food boil at a low temperature with the lid closed for about 20 minutes, until the rice softens.
We remove the food from the heat and add the lemon juice. We put either the entire amount of juice, or less, so that anyone who wants to add to their plate.
Of course, we can also use frozen spinach.
This dish is ideal for children who find it difficult to eat spinach since it has enough rice.
If the spinach is finely chopped, it is easier for children to eat because it gets lost in the rice.
