Thursday, April 1, 2010

Simple, Comforting Stew: Spinach, Carrots and Rice

I bypassed this recipe because, by nature, I tend to look for recipes that are intriguing and innovative (through the use of various combinations of ingredients and flavors), but I had to remind myself that this is what I need more of: simple, quick dinner ideas that highlight CSA veggies!

The recipe comes from Mark Bittman (the King of simple, straightforward recipes) and he indicates you can add some heft to the meal by adding some meat (leftover roast chicken, etc.) and enhance the seasonings to suit your taste (dill, cilantro, cumin, etc. would be tasty).

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

1. Combine carrots with 6 cups of water (or broth) 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.
2. 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.

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