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.
Labels:

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?
August 25, 2009 at 10:08 AM
lubnakarim06 said…
Oh wow...spinach rice that too simple to make....awesome...
August 25, 2009 at 1:58 PM
Srivalli said…
Oh I don't mind at all...looks lovely!..I am happy that you are trying beyond heating..:)
August 25, 2009 at 9:56 PM
Siri said…
that is such a sweet gesture Simran. thanks a lot :))

Hugs,
Siri
August 26, 2009 at 1:35 AM
CurryLeaf 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.
August 26, 2009 at 4:01 PM
suvi said…
love that spinach rice...easy peasy!!
and thank you for da award!!
August 26, 2009 at 4:32 PM
viagra online said…
this spinach rice is really delicious and very healthy recipe, i am going to do this recipe.
June 1, 2010 at 10:50 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but
10 comments
Read more

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.
1 comment
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru
14 comments
Read more