Egyptian spinach-tomato rice dish

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Recipe by Damaris Beems Course: MainCuisine: Egyptian, Arabic
Servings

4

Preparation

15

minutes
Cooking time

40

minutes
Total time

55

minutes

It’s actually incomprehensible how spinach, tomato and rice can be so delicious. If I still had small children, I knew I would give them so much of these fresh vegetables. It is a very soft dish. And very tasteful though. Really complete, super complete. In every way.

Ingredients

  • 2 red onions

  • 600 gram spinach

  • 5 ripe tomatoes

  • 1 can tomato puree

  • 150 gram basmati rice

  • salt and pepper

  • 4 table spoons vegetable broth

  • olive oil

Preparation

  • Fry the chopped red onion in a heavy-bottomed pan in which you let the olive oil heat.
    Add the washed spinach.
    Meanwhile, make a fresh tomato sauce from the tomatoes in a blender.
    Add it to the spinach when it has shrunk. Then add 300-400 ml of hot water. Bring it to a boil and then add the rice.
    Lower the heat and let everything cook slowly with the lid on the pan. Add the stock powder and salt and pepper. Stir every now and then.
    After 10-15 minutes you can taste whether the rice is getting cooked. Does water need to be added? Does some water need to evaporate? So add water if necessary or let it simmer with the lid off the pan. It should be juicy and not get too dry.
    Finally add the tomato puree, stir well and let it mix for another 3 minutes with the rest of the sauce.

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