SPINACH (Turkish, Vegan, Vegetarian)


 



Ingredients  ( 2  servings )


¾ pound (700-750 grams) fresh or frozen flat-leaf spinach     


1 medium onion


1 ½ tbsp rice     2 tbsp olive oil     


Salt, pepper     ¼  cup hot water


Serving suggestion: Serve with yogurt or vegan yogurt

 



Instructions


1.  Soak the spinach in plenty of water if not pre-washed. Wash and drain. 


2.  Remove the roots and chop the bunched spinach into very large pieces, stems included. Do not chop if you use frozen or young spinach. Do not use baby spinach.   


3. Chop the onions finely.


4.  Heat the olive oil in a large pot. Add the onions and sauté for about 5 minutes until they are transparent.


5. Add the spinach and mix. If the pot does not take all the spinach, wait for a couple of minutes until the wilting starts. Keep adding the spinach and stir. Cook for about 3-4 minutes without a lid, stirring occasionally. 


6.  Add the rice.


7.  Add salt and pepper to taste. Stir.


8.  Add the water. If the spinach releases considerable liquid during wilting, do not add water. You can check liquid levels as the spinach cooks and add small amounts of hot water when necessary. There should be very little liquid left in the pot when done.


9.  Cover the pot and cook on medium-low heat for 10 minutes. Cooking time varies depending on the type of spinach you use.  Do not overcook.


10.  Turn the heat off but leave the spinach in the pot until the rice is completely softened. If the spinach you use cooks faster, you can boil the rice separately and add it to the spinach before you cover the pot.


11.  Serve hot or at room temperature with yogurt or vegan yogurt.


NOTES: You can add half a cup of pre-cooked soya granules (see link below for the recipe) to the spinach right before you cover the pot. Serve hot with yogurt or vegan yogurt.

BASIC SOYA GRANULES RECIPE FOR TURKISH COOKING (Turkish, Vegan)


 


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