Spinach and Carrot Rice recipe - How to make Spinach and Carrot Rice
For the rice layer- Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.
- Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.
For the spinach layer- Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.
- Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.
For the carrot layer- Heat the oil in a vessel and fry the shah-jeera.
- Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.
How to proceed- Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.
- Bake in a hot oven at 220°c (450°f) for 20 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
| Energy | 256 cal |
| Protein | 7.2 g |
| Carbohydrates | 44.5 g |
| Fiber | 6.5 g |
| Fat | 5.5 g |
| Cholesterol | 4.5 mg |
| Sodium | 95.2 mg |