Rice with spinach and raisins

Rice with spinach and raisins

Rice with spinach and raisins

Enough warm boiled rice with any leafy greens – spinach, beet tops, kale, or even with the remains of green salads, accumulated in the refrigerator, season with spices and raisins, to get the perfect vegetarian dish.


5 cloves of garlic
2 tsp coriander
½ tsp salt
2-3 tablespoons olive oil
300 g of frozen or fresh spinach 500 g
½ cup light raisins
3-4 tablespoons white wine vinegar
2 cups long-grain boiled rice
½ tsp ground allspice
¼ tsp ground white pepper


Raisins pour over boiling water, put in a small bowl and pour vinegar. Grind in a mortar or process in a blender with garlic, coriander and salt.

In a skillet on low heat, heat the olive oil, add the garlic mixture and heat for 30 seconds.

Add the spinach (frozen spinach can not defrost), increase the heat and cook until all the liquid has evaporated almost.

Add the rice and raisins with vinegar and season with white pepper and fragrant and warm, stirring occasionally, for 7-10 minutes.

Serve as a separate dish or as a garnish for grilled or baked fish.

Bon Appetit!

Rice with spinach and raisins

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