Spinach rice beefs up hearty dish

En­joy a clas­sic ver­sion of a favourite casse­role, which comes with a veg­etable-packed nu­tri­tious twist.

Feilding-Rangitikei Herald - - Community Cookbook -


Ready-in: 30 min­utes Prep: 15 min­utes Cook: 20 min­utes Serves: 4-5.


❚ 1 cup bas­mati rice

❚ 11⁄2 cups wa­ter

❚ 2-3 hand­fuls baby spinach leaves

❚ 1 cour­gette BEEF STROGANOFF

❚ 550g beef rump or sir­loin steaks (at room tem­per­a­ture)

❚ 2 tea­spoons flour

❚ 1⁄2 tea­spoon salt

❚ 1⁄4 cup red wine or stock (eg, chicken, beef)

❚ 1 brown onion, finely diced

❚ 2 cloves gar­lic, minced

❚ 200g-250g mush­rooms (eg, Swiss brown or white but­ton), thinly sliced

❚ 1 1⁄2 tea­spoons pa­prika

❚ 3⁄4 tea­spoon gar­lic pow­der

❚ 3⁄4 tea­spoon onion pow­der ❚ 1 1⁄2 ta­ble­spoons tomato paste

❚ 1 cup chicken or beef stock

❚ 1⁄2 cup sour cream

Com­bine rice, wa­ter and a pinch of salt in a medium pot and bring to the boil.

As soon as it boils, cover with a tight-fit­ting lid and re­duce to low­est heat to cook for 12 min­utes. Turn off heat and leave to steam, still cov­ered, for a fur­ther 8 min­utes. Do not lift lid dur­ing cook­ing.

Pat beef dry with pa­per tow­els and slice into 0.5cm-thick strips. Add to a medium bowl, along with flour and salt and toss to coat. Heat a driz­zle of oil in a large fry­pan on high heat. Stir-fry beef, in batches, for about 1 minute, un­til browned. Trans­fer back to bowl and set aside.

Keep pan on high heat and add wine/first mea­sure of stock to deglaze pan. Sim­mer, while rub­bing loose any pan brown­ings, un­til al­most all the wine has evap­o­rated. Re­duce heat to medium, add a lit­tle more oil and cook onion and gar­lic for 3-4 min­utes, un­til soft.

Add mush­rooms and cook for 2 min­utes, then add pa­prika, onion pow­der and gar­lic pow­der and cook a fur­ther 1 minute, un­til fra­grant.

Add tomato paste and se­cond mea­sure of stock and bring to a sim­mer and cook for 1-2 min­utes, or un­til slightly thick­ened. Add beef back to pan, along with rest­ing juices and sour cream and stir un­til warmed through. Re­move from heat and sea­son to taste.

While stroganoff is cook­ing, thinly slice spinach and grate cour­gette. Add to cooked rice, toss to com­bine and sea­son to taste with salt and pep­per.

To serve, di­vide spinach rice be­tween bowls and top with beef stroganoff.


Spinach rice is a great ac­com­pa­ni­ment to the clas­sic beef stroganoff.

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