Spinach Pulao Recipes

SPICY QUINOA AND SPINACH PULAO (PILAF)

Spicy Quinoa and Spinach Pulao (Pilaf) image

This spicy quinoa pulao with Indian flavors is made with quinoa rather than rice for added protein!

Provided by charisma

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 teaspoon cumin seeds (jeera)
2 teaspoons minced garlic
1 ½ teaspoons ground cumin (jeera)
1 ½ teaspoons ground coriander (dhana)
1 ½ teaspoons chile powder
1 teaspoon minced ginger
¾ teaspoon minced Thai chile pepper
¼ teaspoon pav bhaji masala
¼ teaspoon ground turmeric (haldi)
1 yellow onion, diced
1 ½ vine-ripened tomatoes, diced
4 cups finely chopped fresh spinach
3 cups water
1 ½ cups uncooked quinoa
1 cup chopped fresh cilantro, or to taste
1 lemon, cut into wedges

Steps:

Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.

Nutrition Facts : Calories 354 calories, Carbohydrate 54.7 g, Fat 11.5 g, Fiber 9 g, Protein 12 g, SaturatedFat 1.5 g, Sodium 46.6 mg, Sugar 4.2 g

SPINACH PULAO

Spinach Pulao image

This is packed with nutrition and fibre. Enjoy this Sanjeev Kapoor recipe from Young Times with a smile!

Provided by Charishma_Ramchanda

Categories Spinach

Time 1h

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch fresh spinach leaves, cleaned,washed,drained and roughly shredded
1 cup long-grain basmati rice, washed and soaked in
3 cups water, for 30 minutes and drained
1 inch fresh ginger, washed,peeled and chopped
4 -5 spring onions, washed,ends trimmed and cut into rounds
3 -4 stalks green onions, washed,ends trimmed and chopped into rounds
2 green chilies, washed,ends trimmed and chopped
2 tablespoons oil
1 teaspoon cumin seed
salt

Steps:

Heat oil in a pot.
Add cumin seeds and allow to crackle.
Once they stop crackling, add green chillies.
Stir-fry for a minute.
Add ginger and spring onions.
Saute for 2 minutes.
Stir in rice and saute for 3 minutes.
Mix in 3 cups of water and salt.
Then, stir in the chopped spring onion greens.
Bring to a boil.
Lower flame, add spinach and mix well.
Cover and cook on high heat for 2 minutes.
Lower flame and cook till all the water has been absorbed by the rice and the rice is cooked.
Serve hot with plain low-fat yogurt on the side.
Enjoy!

Nutrition Facts : Calories 360.2, Fat 11.6, SaturatedFat 1.8, Sodium 107.5, Carbohydrate 57.5, Fiber 6.1, Sugar 3.4, Protein 9.5

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