Rice with spinach and raisins
Composition / ingredients
6
servings:
Cooking method
Pour boiling water over the raisins, put them in a small bowl and pour vinegar over them. Rub garlic with coriander and salt in a mortar or punch in a blender.
Heat the olive oil in a saucepan over low heat, add the garlic mixture and heat for 30 seconds. Add spinach (frozen spinach can not be defrosted), increase the heat and cook until almost all the liquid has evaporated.
Add rice and raisins together with vinegar, season with allspice and white pepper and warm up, stirring, for 7-10 minutes. Serve as an independent dish or as a side dish to fried or baked fish.
Finita!Bon appetit!
Heat the olive oil in a saucepan over low heat, add the garlic mixture and heat for 30 seconds. Add spinach (frozen spinach can not be defrosted), increase the heat and cook until almost all the liquid has evaporated.
Add rice and raisins together with vinegar, season with allspice and white pepper and warm up, stirring, for 7-10 minutes. Serve as an independent dish or as a side dish to fried or baked fish.
Finita!Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Steamed rice - 123 kcal/100g
