Ingredients
4 tbs extra virgin olive oil
1 onion, chopped finely
250 g bag baby spinach
1 ¼ cup long grain rice (250g), washed
300g tomato passata
400 mL hot water
1//2 tsp salt
Pinch of pepper
¼ cup lemon juice
Method
1. Cook the onions over medium heat in olive oil,in a non-stick saucepan.
2. Add the baby spinach leaves and allow them to become limp and then mix in the rice.
3. Add tomato passata, hot water, salt, and pepper4. Cover saucepan and cook rice for 10min on low heat.
5. Then stir in the lemon juice, and cover saucepan again. Cook rice for a another 5 minutes.
6. Take saucepan off stove and cover it with a clean towel, before putting on the lid.
7. Let the rice steam for 10-15 min before serving.
Recipe Stars
Spinach contains kaempferol and nitrate. Kaempferol is a bioflavonoid which can reduce the risk of chronic diseases, like cancer. Nitrate in vegetables reduces cardiovascular risk.
Tomato passata is a good source of lycopene, a powerful antioxidant.