Spinach Sauté on beef pilaf

II usually cook spinach with a little rice with its own water; long enough rice cooks and short enough that spinach keep its green color. 

For the records when you cook spinach never add water, after sautéing the onions add spinach and simmer it until cooks. In fact since we eat spinach in salads, we don’t really cook the spinach too long anyway.

Today I used spinach in a little different way. I made rice/quinoa pilaf and mixed with spinach. It was delicious with the zest of Indian spices when absorbed in beef flavored pilaf.

Ingredients:

1/2 Lb. beef round

1 medium yellow onion (chopped small)

2 tsp. salt

1 green chili pepper

1 tsp. turmeric

1 tsp. black mustard

1 tsp. cumin powder

1/4  Cup quinoa

1/4  Cup rice

1 Lb.  Baby Spinach (chopped big)

 Making:

Sauté onion until it gets translucent

Add ground round stir

Add all the spices and chili pepper

Cook meat for five minutes, stirring occasionally.

Stir in quinoa and rice

 Add ½ cup water close the lid and simmer for 10 minutes.

Add chopped spinach and close the lid, simmer for another 10 minutes.

It is a wonderful lunch with yogurt or( sour cream) accompanied.

3/17/2014

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