Rice with Spinach and White Sauce
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, DF, EF, NF, V
Ingredients
2 cups white rice
4 tablespoons sunflower oil
1 onion, peeled and sliced
6 spring onions, peeled and sliced
2 cloves garlic, peeled and finely chopped
1 bunch of English spinach , washed, stalks removed and roughly chopped
water
2 tablespoons Nuttelex margarine
2 tablespoons corn (maize) flour, sifted
˝ cup (125mL) soy milk*
Method
Bring pot of water to boil on stove. Once boiling, add
rice and cook as per instructions on packet.
Bring a second small pot of water to boil and leave to simmer
(awaiting spinach).
Meanwhile, place oil in a pan over a medium heat, add onion, spring
onions and garlic and saute for 3 minutes.
Place the spinach in the simmering water and then
bring to boil with enough water to
cover the spinach for approximately 3 minutes or until tender.
Remove and drain well.
Combine spinach, onion mixture together in a saucepan
on medium-to high-heat and sauté for 3 minutes. Remove from
heat and cover to keep warm.
In small pot, melt margarine over low heat and stir through the cornflour.
Add the soy milk slowly to the mixture. Stir constantly until the sauce thickens.
Drain the cooked rice and arrange as a bed on plates.
Place the spinach mixture on top. Spoon over the white sauce
and serve immediately.
Hint
Pre-soak the spinach leaves in
bucket of water for approximately 20 minutes, ensuring any soil is
removed.
* Check labelled ingredient for suitability.
Click the following links to view products in-store:
Corn
(maize) flour (organic)
Soy Milks range...
Oil range...
View our e-store here...
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