Delicious Vegetarionvegan Spinach Stew With Rice Recipes
LEBANESE SPINACH STEW
Try this authentic Lebanese style Spinach stew made with simple ingredients; it's wholesome, well-balanced and perfect to feed a large family
Provided by Yumna Jawad
Categories Entree
Time 27m
Number Of Ingredients 12
Steps:
- In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
- In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
- In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
- Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
- Stir in the lemon juice and serve over traditional Arabic rice pilaf.
Nutrition Facts : Calories 157 kcal, Carbohydrate 2 g, Protein 14 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 35 mg, Sodium 765 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH STEW (SABANEKH WA RIZ)
Lebanese spinach stew is hearty, warming, and delicious. Using minimal ingredients and can be made in around 30 minutes. Gluten free and vegan.
Provided by Janelle Hama
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- Optional - Over med-high heat, heat 1 tbsp olive oil in a pot and brown pine nuts. Then set aside the pine nuts. These can be used for garnish.
- In the same pot, heat another 1 tsp olive oil and fry garlic and coriander until fragrant. Add onion and sweat (until translucent)
- Add spinach and veggie stock. Stir contents through and allow spinach to wilt for about 15 minutes.
- Add chickpeas stir everything together and allow to simmer for about 10 minutes.
- Serve on a bed of rice (topped with optional browned pine nuts) and with freshly squeeze lemon juice
Nutrition Facts : ServingSize 200 g, Calories 162 kcal, Carbohydrate 15 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 850 mg, Fiber 8 g, Sugar 2 g
CARROT, SPINACH AND RICE STEW
Provided by Mark Bittman
Categories easy, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
- Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 451 milligrams, Sugar 3 grams
SPICY VEGETARIAN STEW
Spicy vegetarian stew. You'll love how this "good for you" recipe makes you feel.
Provided by tgp631
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a stockpot over medium-high heat. Add carrots, jalapenos, onion, and garlic; cover and cook, stirring occasionally, until onions are translucent, about 4 minutes. Add cumin, cayenne, chili powder, and paprika; cook and stir for 1 minute.
- Add vegetable broth, squash, and chickpeas; bring to a boil. Reduce heat and simmer, covered, until carrots are tender, about 10 minutes. Uncover and add spinach. Cook and stir until spinach is wilted, 5 to 7 minutes.
Nutrition Facts : Calories 309 calories, Carbohydrate 51.9 g, Fat 9.1 g, Fiber 11 g, Protein 11 g, SaturatedFat 1.2 g, Sodium 647.1 mg, Sugar 7.3 g
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