SPINACH AND CARROT RICE

Spinach and carrot layered with rice..... this recipe is doing wonders for hair with its high calcium and iron content.

Preparation Time : 20 mins.
Baking Temperature : 220°C (450°F).
Cooking Time : 10 mins.
Baking Time : 25 mins.


Serves 4.

For the rice layer

1 cup long-grained rice
½ teaspoon cumin seeds (jeera)
1 teaspoon oil
salt to taste

For the spinach layer

2¼ cups chopped spinach (palak)
¾ cup boiled green peas
3 green chillies, chopped
½ cup chopped onions
1 teaspoon oil
salt to taste

For the carrot layer

1½ cups grated carrot
½ teaspoon shah-jeera (caraway seeds)
1 teaspoon coriander (dhania) powder
¼ teaspoon cumin seed (jeera) powder
1 teaspoon oil
salt to taste

For baking

2 tablespoons grated cooking cheese (optional)

For the rice layer

1. Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.

2. Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.


For the spinach layer

1. Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.

2. Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer

1. Heat the oil in a vessel and fry the shah-jeera.

2. Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

How to proceed

1. Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.

2. Bake in a hot oven at 220°C (450°F) for 20 minutes.

3. Serve hot.