Carrot Spinach And Rice Stew Recipes

CARROT, SPINACH AND RICE STEW

Carrot, Spinach And Rice Stew image

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound carrots, peeled and cut into 1/4-inch dice
1/2 cup long-grain rice, like Basmati
Salt and pepper
1 pound fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional
2 tablespoons butter, optional

Steps:

Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 451 milligrams, Sugar 3 grams

CARROT, SPINACH, AND RICE STEW

Carrot, Spinach, and Rice Stew image

I first ate this soupy stew (or stewy soup) at a lunch counter in Istanbul and was taken by its depth of flavor. It seemed that either the whole was greater than the sum of its parts or there were some hidden ingredients. It turned out to be the former, or nearly so; through an interpreter, I learned that the dish did not begin with stock but with water and that the only ingredient I was not seeing was a bit of garlic. The cook offered that one might add a bit of butter for richness but that he hadn't done so with this batch. If you want to turn this into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill, and finish it with lemon. You'll wind up with a bigger, more substantial Turkish-style stew, though not necessarily a better one.

Yield makes 4 servings

Number Of Ingredients 6

Ingredients

1/2 pound carrots, about 3 medium, peeled and cut into 1/4-inch dice
3/4 cup long-grain rice, like basmati
Salt and black pepper to taste
1 pound fresh spinach, thick stems removed, roughly chopped
1 teaspoon minced garlic, optional
2 tablespoons butter, optional

Steps:

Combine the carrots with 6 cups of water in a saucepan and turn the heat to high. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to the boil, add the spinach, then adjust the heat so that it simmers gently.
Cook, stirring occasionally, until the rice and carrots are very tender and the mixture takes on the consistency of a thick stew, about 30 minutes. Stir in the garlic or butter (if you're using either or both) and cook for another 5 minutes. Taste and adjust the seasoning and serve or cover and refrigerate for up to a day before reheating, adding a little more water if necessary.

SPINACH LENTIL STEW

Spinach Lentil Stew image

When my children requested more vegetarian dishes, this chunky stew became a favorite. Red wine vinegar perks up the flavor and carrots add color. We like to ladle helpings over cooked rice. -Alice McEachern of Surrey, British Columbia

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1 tablespoon vegetable oil
2 garlic cloves, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon red wine vinegar

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

Nutrition Facts : Calories 168 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1123mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein.

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