This is a beautiful dish. I say this because it looks wonderful, and has the most amazing of flavours. It is easy to prepare and is one of my favourite rice dishes. I sometimes make enough for 2 days, as it comes in handy if you’re too busy to cook daily, and it keeps well in the fridge in an air-tight container. It is a kind of fusion, with both Greek and Indian notes. Try it and enjoy the sublime combination of aromatic taste, texture and colour, all combined to make a great dish with little effort. Enjoy !
2 cups basmati rice – washed, boiled, drained, and then set it aside
olive oil for frying
3 cups of sliced mushrooms
2 cloves garlic, finely chopped
1 medium red onion, finely chopped
2 cups spinach (I used frozen, and thawed it)
¼ tsp curry powder
1/8 tsp chilli powder
1/8 tsp cardamom powder
1 to 2 Tbsp tomato paste
salt to taste
½ ‘Decadent White’ cheeselet from Midas Fine Art Cheeses (or any other vegan white cheese of your choice), cut into squares (around 70g /2.5 oz of cheese)
- First, pre-boil your rice according to packet instructions.
- Meanwhile, fry your onion in a wok (or equivalent), add in your mushrooms and garlic, and stir. When the mushrooms wilt, add in your spices and salt.
- Now stir in your tomato paste, and lower the heat. Mix frequently for the next ten minutes.
- Next, add in your spinach (put through a sieve to remove excess water if using frozen spinach, as it carries lots of water).
- Mix well, and finally add your rice. Mix well again, and serve hot with your cheese.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010