Spinach & Corn Jade Rice

Ingredients (Serves 2-3 Persons)

For blanching Spinach:

• 150 gms or 1 big bunch spinach / palak, cleaned & washed
• 1 teaspoon sugar

To grind

• 4-5 fresh mint leaves or 1 handful fresh coriander leaves, roughly chopped
• 2 ice cubes

Others

• 2 tablespoons butter / oil for vegans
• 2 tablespoon chopped garlic
• 1 medium onion, chopped
• 1 teaspoon red chilli flakes or as per your taste (optional)
• 1 cup Basmati rice, washed & soaked for 10 minutes
• 1 handful fresh coriander leaves, chopped
• ½ cup frozen sweet corn, soaked in hot water
• 1 tablespoon dry mixed herbs (I have used oregano, basil, rosemary & thyme)
• 100 gms cottage cheese / paneer, cubed (optional)
• Salt & pepper to taste

Procedure

1. Add well washed spinach leaves to 3 cups of already-boiling water along with 1 teaspoon sugar. Blanch for 2 minutes, drain and drop into cold water, to retain the vibrant green colour.
2. Once cool, transfer the spinach to the blender, along with the mint & coriander leaves and 2 ice cubes. Grind to a smooth paste and keep aside.
3. Heat a saucepan, add butter & oil. Once melted, add chopped garlic & onion, also chilli flakes if using. Saute 2 minutes on medium heat.
4. Add the spinach-mint puree and ¼ cup water & cook for 3-4 minutes on low-medium flame. Blend well to combine.
5. Now add the paneer, blanched sweet corn, drained rice, coriander leaves, mixed dry herbs, salt & pepper to taste. Stir gently.
6. Add 2 cups water & cook covered on low -medium heat without pressure for 5-7 minutes.
7. Open the lid after 10-12 minutes, stir gently with a fork to check if rice is cooked through.
8. Your Spinach rice is now ready to be enjoyed with mixed veggies in paprika sauce.