Spinach & Butter Bean Rice

When I combine my favourite leafy vegetable with another favourite …rice – it only amounts to another delicious meal 🙂

Preparation:              10 minutes

Cooking time:            25-30 minutes

Serves:                       4 – 6

2 bunches fresh spinach.  Washed and roughly chopped.

including stalks.

1 ½ tin Tomatoes

60 ml Oil sunflower or olive

3 star anise.

1 tsp mustard seeds

1 large onion diced.

1 sprig curry leaves

1 tsp jeera

dry red chillies

2 cloves garlic sliced.

2 tbsp mix masala

1 Tin Butter Beans

2 cups of uncooked good quality basmati rice. (250ml cup)

4 cups water (generally 1: 2 ratio) if rice is softer reduce water

1 tbsp ghee (clarified butter)

Let’s cook 🙂

• Heat oil in a 30 cm waterless pot with a good fitting lid.  Add star anise, red chillies, mustard seeds, & jeera seeds.  Immediately add onions and curry leaves fry until onions are golden brown, mix in garlic and Masala, and cook for a few seconds.
• Toss in spinach cook until it starts to wilt. Mix in tomatoes, cook for 5 minutes until tomatoes start to melt.
• Add washed rice and butter beans. Give it a good stir and then add water.
• Cover pot, bring to a boil than reduce heat and let it steam until water is fully absorbed, Approximately 25-30 minutes