Corn Spinach Rice
Corn and Spinach Rice is not just a feast for the eyes but also a nutritious meal that packs a punch of vitamins and minerals. It’s a perfect dish for a quick weekday meal or a special weekend treat. Give this recipe a try and enjoy a wholesome, delicious, and easy-to-make vegetarian rice dish that your whole family will love.
Servings: 6
Calories: 576kcal
Ingredients
For Spinach Puree:
- 3 cups fresh spinach palak, washed and chopped
For Spinach Rice:
- 3 cups rice
- 1 ½ cups sweet corn kernels fresh or frozen
- 1½ cups spinach washed and chopped
- 1 large onion sliced
- 3 green chilies slit
- 2 bay leaves
- 1- inch cinnamon stick
- 4 cloves
- 4 cardamoms
- 3 tsp salt
- 2 tablespoons oil or ghee
- 6 cups water
Instructions
- To make this healthy spinach rice dish, firstly rinse the rice well. Drain and keep aside.
- Rinse the spinach well. Chop it roughly.
- Now bring a pot of water to boil. Add the chopped spinach.
- Blanch the spinach in boiling water for 2-3 minutes until wilted.
- Drain and immediately transfer the spinach to a bowl of ice water to retain its green colour.
- Once cooled, blend the spinach into a smooth puree and set aside.
- Slice the onions, chop the green chillies and spinach leaves. Keep the sweet corn ready.
- Now heat oil in a pressure cooker over medium heat.
- Put in the bay leaves, cinnamon, cardamoms and cloves.
- Add the chopped onions and green chili. Sauté until the onions turn golden brown.
- Now add the chopped spinach and sweet corn kernels. Sauté for a minute.
- Put in the spinach puree, mix well and cook for 2-3 minutes.
- Add the drained rice and combine well.
- Pour 6 cups of water and sprinkle salt to taste. Mix well.
- Close the pressure cooker lid and cook on high for 2 whistles.
- Turn off the heat and allow the pressure to release.
- Open the lid and gently fluff the rice with a fork.
- Serve Spinach and Corn Rice with Raita.