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Rice With Spinach Cooked In Aromatic Broth Recipe
|Beef broth||2 1⁄2 Cup (40 tbs) (Canned Or Homemade, Not Bouillon)|
|Onion||1 Medium, peeled|
|Garlic||4 Clove (20 gm), peeled|
|Whole cardamom pods||4|
|Whole fennel seed||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Coriander seeds||1 Teaspoon|
|Cinnamon stick||3 Inch|
Serving size: Complete recipe
Calories 262 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 1 g5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2000.9 mg83.4%
Total Carbohydrates 48 g15.8%
Dietary Fiber 16.9 g67.5%
Sugars 9.2 g
Protein 15 g29.1%
Vitamin A 3.4% Vitamin C 46.5%
Calcium 43.4% Iron 52.3%
*Based on a 2000 Calorie diet
Tie onion, garlic, cloves, cardamom, fennel, cumin, coriander, cinnamon, peppercorns, and bay leaf in cheesecloth and drop in pot.
Bring to a boil.
Cover, turn heat low, and allow to simmer for half an hour.
Remove the cheesecloth, squeezing out most of the liquid it holds.
When using the broth, measure to make sure you have 2 1/4 cups.
If a little less, add water to make 2 1/4 cups.
If broth is already salted, use only teaspoon salt when adding spinach to rice and broth.