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    Jeera-Palak Pilaf

    I find with Indian food especially, that the ingredients used are usually allergy~friendly. So break out those Indian style cookbooks, or check some out from the local library, turn on a Bollywood film (Mistress of Spices happens to be my favorite) and have some fun in the kitchen! Jeera-Palak Pilaf is a Basmati Rice dish with spinach and hints of cumin and other spices. An excellent side dish or accompaniment to any meal! Enjoy~A 🙂

    1 Cup Basmati rice
    Water for soaking the rice
    2 Cups water for cooking the rice
    1⁄2 tsp (or more to taste) cumin seeds
    4 whole cloves
    1 cinnamon stick
    1 green cardamom pod, cracked open
    2 Cups fresh spinach, finely chopped
    1 Tbs. ghee (unsalted butter can be substituted) **
    Dash of salt

    Rinse and drain the Basmati rice. Cook the rice with two cups fresh water in a rice cooker or on the stove with your preferred method. Set aside when done.
    In a shallow frying pan, heat the ghee on medium high heat. Add the cumin seeds, cloves, cinnamon stick and cardamom and wait for them to sizzle, stirring rapidly. Be careful not to burn the spices. Add the chopped spinach and sauté for roughly 30 seconds or until the spinach is slightly wilted.
    Add the spice/spinach mixture to the cooked rice and add salt. Gently mix the rice to incorporate. Check for salt. Serve warm.

    It will keep in the refrigerator for up to 4 days.

    **You can also use a non-dairy substitute as Earth Balance Spread or Coconut Butter