Turkish Spinach with Tomatoes and Rice Recipe

Name: Turkish Spinach with Tomatoes and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped; 1 cup chicken stock, vegetable stock, garlic broth or water; 2 to 3 tablespoons freshly squeezed lemon juice (to taste); 3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice; Salt to taste; 2 teaspoons paprika; 1/2 teaspoon cinnamon; 3/4 to 1 teaspoon sugar (to taste)

Servings: persons

2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped
1 cup chicken stock, vegetable stock, garlic broth or water
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 tablespoons long grain or basmati rice, rinsed in several changes of water, or 1/2 cup cooked brown rice
Salt to taste
2 teaspoons paprika
1/2 teaspoon cinnamon
3/4 to 1 teaspoon sugar (to taste)

1
Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted.
2
Remove from the heat and set aside.
3
Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic.
4
Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes.
5
Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
6
Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer.
7
Cover, turn the heat to low and simmer 15 minutes.
8
Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes.
9
Taste and adjust seasonings.
10
Serve hot or warm.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds spinach, stemmed and washed in 2 changes water, or 1 pound baby spinach, 2 tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 can diced tomatoes in juice or, in season, 1 1/4 pound tomatoes, peeled, seeded and chopped, and more.

Yes, Turkish Spinach with Tomatoes and Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkish Spinach with Tomatoes and Rice

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