Skip to main content

Healthy Spinach Rice for Microwave Potluck Party



Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and check how far you are from the rice getting cooked (the amount of water left in the rice is a good guide). I had to cook the rice for another 5 minutes and let it rest for another 5 to finish cooking in the steam.

And now for some award time. Faiza Ali and Mrignayani, two new found friends, have passed on the Scrumptious Blog award to me:



Thanks a lot, both of you. It feels great to know you enjoy the blog.

In turn, I would like to pass on the award to seven other scrumptious blogs:

- Alka, the Sindhi foodie, who's taking a blog break but continues to show up with some yummy words of wisdom at Beyond Curries.
- Aqua, whose many easy recipes I've tried and loved.
- Jaya, the multifaceted cook, potter and booklover.
- Prathibha, cooking to glory in my own city of Mumbai.
- Priya for her easy, tasty and healthy recipes.
- Rush, the Ex-Bombayiite with a passion for life. I love her thoughts, her rants, her experiences.
- Siri, whose lovely blog just completed a scrumptious two years.

Comments

Rush said…
this isnt fair...me not a ex-bombayite....im a hardcore bombayite!!!

loved ur spinach rice...excellent for potluck, quick easy and can be made as guests drop in oneby one...definitely trying this at one of the potlucks!!!!

Thanks for the award lady...im glad someone thinks mah blog is scrumptious...cratches head..will have to post some recipes now?
Oh wow...spinach rice that too simple to make....awesome...
Srivalli said…
Oh I don't mind at all...looks lovely!..I am happy that you are trying beyond heating..:)
Siri said…
that is such a sweet gesture Simran. thanks a lot :))

Hugs,
Siri
Curry Leaf said…
Love the way you made it in mw.When I did rice once it took me around 12-15 minutes,may be bcoz I used the steamer or a different vessel.Very healthy rice and perfect for potluck.
aquadaze said…
love that spinach rice...easy peasy!!
and thank you for da award!!
viagra online said…
this spinach rice is really delicious and very healthy recipe, i am going to do this recipe.

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…