Spiced rice and spinach salad
It’s an old wife’s tale that you shouldn’t reheat cooked rice. Well, I’ve been doing it for decades yet I’ve never had any problem – but I do keep any leftover rice in the fridge! I then make pilafs, salads or staffing with it. This spiced rice and spinach salad is ready within 10 minutes – it can be eaten warm or cold as a main vegan dish. Alternatively you can serve it as a side dish to accompany stews, grilled/fried meat or fish. I scattered some feta on the top of mine.
Ingredients
Method
- Thinly slice the garlic.
- Heat 1 Tbsp olive oil in a frying pan and gently cook the garlic until golden, but not charred. Add the cumin and chilli and stir for a few seconds.
- Add the spinach and the lemon juice. Put the lid on, turn down the heat and sauté for about 5 minutes until the spinach has wilted.
- Meanwhile, cut the pepper into thin strips. Add these to the spinach.
- Add the rice, stir and season with salt and pepper.
- When the rice is warmed through to your liking, transfer to a plate.
- Mix in some chopped herbs of your choice and serve.