A great rice dish for both flavor and texture, with lots of veggies.

Nutrition Information Per Serving

| 215 calories
| 8.3g fat | 6.7g protein                                   | 30.0g carb | 2.8g fiber                                       

Ingredients (per serving)

250g Baby Spinach
1 Med Onion, finely chopped
1 Clove Garlic, crushed
½ Green Chili, seeded and finely chopped
1 Tbsp Oil
1 Medium Carrot, grated
1 Tsp Turmeric Powder
1 Tsp Ground Ginger
1/2 cup Basmati Rice, White
10g Flaked Almonds

Method

Rinse spinach and boil in a small amount of water for 10 minutes. Drain well, chop roughly and leave to one side.

Cook 1/2 cup of Rice in a rice cooker or Bring a large pan of lightly salted water to the boil, add rice, cover, and simmer briskly for 8 minutes.

Meanwhile, saute onion, garlic and chili in the spray oil over a moderate heat for about 5 minutes (or until onion is starting to turn golden). Stir in carrot and continue to saute for one minute. Add turmeric and ginger and cook for a further minute. Remove from heat.

Take rice and stir in vegetable and spice mixture until evenly distributed, stir in spinach.

Put a lid on the dish and let it cook for additional 2 minutes, Stir in flaked almonds just before serving.