It has been awhile since I posted. Spring is here and spinach is sprouting in the garden.

In India, we make a lot of different rice dishes, other than the well known biryani. Most of these recipes use cooled cooked rice so they are perfect for leftover rice. Think of them as our version of fried rice. I recently learned that in Tamil Nadu, all these rice dishes are called specialty rice. The variety is incredible – from tangy Lemon Rice and Tamarind Rice (Puliogare) to Coconut Rice and today’s star, Spinach Rice. Perfect if you want to showcase a stunning variety of rice dishes!

My parents have moved in with us and that means I am cooking a lot more traditional South Indian food and that is what I may be posting this year. This is an easy recipe that you can serve as a side with vegetables and a protein or serve it with raita and call it a day. This is a very versatile dish and you could use either frozen or fresh spinach. It works very well for a quick weekday meal, especially if you have leftover rice. I always have a couple of bags of spinach in the freezer. This is an easy vegetarian/ vegan option especially if you have a guest who has dietary restrictions.

Ready to whip up this simple and flavorful dish?

Ingredients

• 2 cups cooled cooked rice (basmati or any rice, brown rice will also work)
• 10 oz spinach (fresh or frozen and thawed)
• 1 onion finely chopped
• 2-3 finely chopped green chillies (1-2 jalapeños will work too)- reduce if you want it mild
• 1 tbsp finely chopped ginger
• 1-2 cloves garlic, finely chopped (optional)
• salt to taste
• 1-2 tbsp cooking oil of your choice (I use vegetable oil)
• 1 tsp cumin seeds
• 8-10 curry leaves
• 1/4 tsp asafoetida
• Cashew nuts (optional)

Method

1. Heat 1-2 tbsp of oil in a large pan or skillet over medium heat.
2. Once the oil is hot, add 1 tsp cumin seeds. Let them sizzle and splutter for about 15-20 seconds.
3. Add the 8-10 curry leaves (careful, they may splatter) and the 1/4 tsp asafoetida. Sauté for another 30 seconds until fragrant.
4. Add the 1 finely chopped onion and sauté, stirring occasionally, until softened and translucent (about 3-5 minutes).
5. Stir in the 2-3 finely chopped green chilies, 1 tbsp finely chopped ginger, and the optional 1-2 cloves finely chopped garlic. Cook for about 1 minute more, until the raw smell disappears.
6. Add the 10 oz of spinach (chopped, if using fresh; thawed and squeezed if using frozen) and salt to taste. Stir fry until the spinach has wilted down completely and most of the moisture has evaporated (about 5-7 minutes).
7. Reduce the heat if necessary. Add the 2 cups of cooked, cooled rice. Gently mix and fold the rice into the spinach mixture, breaking up any large clumps. Continue to stir and cook until the rice is completely coated and heated through (about 2-3 minutes).
8. Taste and adjust salt if needed.
9. Garnish with cashew nuts (optional)
10. Serve hot with raita or yogurt on the side.