After weeks of absence I’m finally back to blogging. Life sometimes gets crazy around us and then we have to prioritize what we spend time on. I had to push Papricannelle back to that hard-to-reach kitchen cabinet for some time. I’ve missed blogging a lot so now I’m super excited to take out my camera and props to bring you a very simple vegan recipe. I’ve prepared this rice dish several times over the last few weeks, the other day I even offered it workers who were repairing some of the damages after the water leakage in the house. (Yes, part of the reason behind this blogging hiatus has been things totally going wrong in the house we’re renting so much so that we’ve even started looking for another house.) Anyways, that was my good deed for that day, sharing my lunch with the workers, real South Africans who eat meat with meat – meat is really big in this country – and guess what, even they said the dish was divine. Or they were just really hungry, I hear you say. Nah, try this recipe, it’s really that good!
This dish is a great idea for weekdays requiring very short preparation and hardly any cleanup. Rice, spinach, leek, ginger, spices and mint. Feel free to substitute leeks with onions, spinach with chard, basmati rice with brown rice if that’s what you have on hand. But definitely don’t leave out the spices, the ginger and the mint! Those ingredients give the overall flavor of this dish!
What you’ll need to serve 4:
- 200g basmati or long grain white rice
- ½ cube of organic vegetable stock
- 1-2 larger leeks or 3-4 smaller ones, cleaned and finely chopped
- a thumb-sized ginger, peeled and grated
- 200g fresh spinach washed and chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- olive oil
- Himalaya salt and pepper to taste
- peperoncino or chili pepper to taste (optional)
- a large handful of fresh mint
What you’ll need to do:
- Heat a glug of olive oil in a saucepan then add the rice. Mix well so that the rice grains are well coated with the oil. Add hot water, salt, the vegetable stock and cook the rice covered according to package instructions. While the rice is being cooked, wash and spin-dry the spinach, then roughly chop the leaves.
- In a large pan heat another glug of olive oil, add the cumin, coriander and mustard seeds plus chili or peperoncino if you like to turn up the heat a bit. Heat the spices for 2-3 minutes making sure not to burn them. Add the grated ginger and the chopped leak. Turning regularly, let the leek soften for a few minutes. Now add the chopped spinach, season with salt and pepper then cover and braise slowly for 5-10 minutes.
- When the rice and the spicy spinach are done combine them in the large saucepan. I like to cook the rice slightly al dante because I will be cooking it a few more minutes with the spinach, letting all the flavors infuse the rice as well. Check if more salt is needed. Drizzle with some olive oil, add the chopped mint leaves and enjoy!
They say in Cape Town you get four seasons in one week which is not far from the truth. I would argue for three seasons and that sometimes in one day. Now that spring is here the weather is really amazing, but we still get those changing skies and temperatures that just make it impossible to know how to dress.
I’ll be back with some more flower photos in the next post. Spring is a photogenic season everywhere but here it truly is breathtaking!