Spinach and Carrot Rice


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Spinach and Carrot Rice, a visually appealing tri-coloured rice with spinach and carrot layered with rice.

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

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Spinach and carrot layered with rice. . . . . This recipe is doing wonders for eyes and hair with its high vitamin a, calcium and iron content.

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Spinach and Carrot Rice recipe - How to make Spinach and Carrot Rice

Preparation Time:    Cooking Time:    Baking Time:  25 mins.   Baking Temperature:  220°C (450°F).   Total Time:     Makes 4 servings
Show me for servings

Ingredients

For The Rice Layer
1 cup long grained rice (basmati)
1/2 tsp cumin seeds (jeera)
1 tsp oil
salt to taste

For The Spinach Layer
2 1/4 cups chopped spinach (palak)
3/4 cup boiled green peas
3 chopped green chillies
1/2 cup chopped onions
1 tsp oil
salt to taste

For The Carrot Layer
1 1/2 cups grated carrot
1/2 tsp caraway seeds (shahjeera)
1 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
1 tsp oil
salt to taste

For Baking
2 tbsp grated processed cheese (optional)
Method
For the rice layer

    For the rice layer
  1. Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.
  2. Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.

For the spinach layer

    For the spinach layer
  1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
  2. Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer

    For the carrot layer
  1. Heat the oil in a vessel and fry the shah-jeera.
  2. Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

How to proceed

    How to proceed
  1. Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.
  2. Bake in a hot oven at 220°c (450°f) for 20 minutes.
  3. Serve hot.
Accompaniments

Cooling Cucumber Raita 
Lauki aur Phudine ka Raita 
Mint Raita ( Phudina Raita) 
Mixed Veggie Raita 

Nutrient values (Abbrv) per serving
Energy256 cal
Protein7.2 g
Carbohydrates44.5 g
Fiber6.5 g
Fat5.5 g
Cholesterol4.5 mg
Sodium95.2 mg

RECIPE SOURCE : Forever Young DietBuy this cookbook

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Reviews

Spinach and Carrot Rice
5
 on 11 Jan 17 10:01 AM


yeh recipe mere skin aur eye sight ke liyee labhdayak hai AUR taste me bhi best hai. Ghar ke khane me yeh rice dish fir se jarroor banti rahengi