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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.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cooked brown rice
  • 2 cloves of garlic
  • 100 g spinach
  • ½ tsp cumin powder
  • ½ tsp chilli flakes
  • 1 roasted pepper home-made or from jar
  • Juice of ½ lemon
  • Salt and pepper
  • Olive oil
  • Chopped parsley/coriander/mint

Method
 

  1. Thinly slice the garlic.
  2. 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.
  3. 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.
  4. Meanwhile, cut the pepper into thin strips. Add these to the spinach.
  5. Add the rice, stir and season with salt and pepper.
  6. When the rice is warmed through to your liking, transfer to a plate.
  7. Mix in some chopped herbs of your choice and serve.