Carrot Spinach And Rice Stew Food

CARROT, SPINACH AND RICE STEW

Steps:

• Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
• Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

POTATO AND CARROT STEW

Steps:

• Heat the oil in a large pot and add the chopped onion.
• Sauté for a couple of minutes, then add cubed potatoes.
• Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).
• Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.
• Let it cook until the veggies are tender (about 20 minutes).
• Add flour, dissolved separately in a cup with some cold water.
• Add sliced, peeled tomatoes.
• Stir and cook for another 5 minutes.
• Serve with fresh parsley on top!

NORTH AFRICAN CHICKEN AND SPINACH STEW

Steps:

• PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
• REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
• TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
• MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
• MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
• SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

CARROT, SPINACH, AND RICE STEW

Steps:

• Combine the carrots with 6 cups of water in a saucepan and turn the heat to high. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to the boil, add the spinach, then adjust the heat so that it simmers gently.
• Cook, stirring occasionally, until the rice and carrots are very tender and the mixture takes on the consistency of a thick stew, about 30 minutes. Stir in the garlic or butter (if you're using either or both) and cook for another 5 minutes. Taste and adjust the seasoning and serve or cover and refrigerate for up to a day before reheating, adding a little more water if necessary.