Basmati with spinach and buckwheat

Recently, I've been combining cereals with green vegetables for lunch. Today I made basmati rice with spinach and buckwheat, a simple, quick recipe that doesn't require complicated ingredients. I used what I had in the kitchen and adjusted the quantities based on what I knew works – buckwheat adds texture, while spinach complements the flavor without overpowering it.

Quick info

Total time: 35 minutes
Servings: 3-4
Difficulty: easy

Ingredients

200 g basmati rice (preferably long-grain)
1 medium onion
1 tablespoon palm oil (or other cooking oil)
5 tablespoons chopped spinach (fresh or frozen)
2 tablespoons raw buckwheat seeds (not toasted)
1 teaspoon curry powder
salt, pepper to taste
approx. 400 ml water (1.5 cups)

Preparation method

1. Measure the rice and rinse it in 2-3 cold waters until the water runs clear. Let it drain in a sieve.
2. Chop the onion as finely as possible. In a thick-bottomed pot, heat the oil and add the onion. Stir over low heat for 2-3 minutes without burning it.
3. Add the drained rice and stir a few times to coat it with oil. Do not fry it, just let it become slightly translucent at the edges.
4. Pour the water over the rice, add a little salt, and let it cook on low heat with the lid on for 12-13 minutes without stirring. If the water evaporates too quickly, add 2-3 extra tablespoons.
5. When the rice is almost cooked, add the curry and pepper, stir gently, and add the spinach (if frozen, add it directly; no need to thaw separately).
6. After 2-3 minutes, when the spinach is already wilted, add the buckwheat seeds. Stir just once, remove the pot from the heat, and put the lid back on. The buckwheat will soften from the steam and remaining liquid without becoming mushy like when boiled.
7. After 5 minutes, taste and adjust for salt or pepper if needed. In the end, it shouldn't be completely dry but remain slightly moist.

Why I make this recipe often

It's quick, filling, and can be easily adapted to what I have at home. It also works as a fasting lunch or side dish, doesn't dry out when reheated, and keeps well in the fridge. Plus, it doesn't require constant supervision.

Tips and variations

Tips

Don't skip the rinsing stage of the rice, or it will become sticky.
If you want the buckwheat to remain slightly crunchy, don't boil it separately; the steam at the end is sufficient.
Use a pot with a tight-fitting lid, it helps with the texture of the rice.

Substitutions

You can use olive oil or sunflower oil if you don't have palm oil.
Spinach can be replaced with Swiss chard or even kale, just make sure it's finely chopped.
Curry can be omitted or replaced with ground cumin or turmeric, to taste.

Variations

Add grated carrot to the onion for more color.
You can also use whole grain rice, but the cooking time will increase and the water will need to be adjusted.
For a creamier texture, add 1-2 tablespoons of yogurt at the end (only if you're not fasting).

Serving ideas

As a base for grilled fish or pan-fried chicken.
Works as a side dish for vegetable meatballs.
It's also good on its own, with lemon squeezed on top.

Frequently asked questions

Do I need to boil the buckwheat separately?
No, the buckwheat seeds soften enough just from the steam of the rice. If you prefer them softer, you can blanch them for 3-4 minutes and then add them.

What kind of spinach is better, fresh or frozen?
I have tried both options. Fresh is greener and less watery, but frozen works very well too.

Can I freeze this recipe?
It can be frozen, but upon thawing, the texture becomes softer. It's best to keep it in the fridge and consume it within 2-3 days.

Is this recipe suitable for small children?
Yes, but reduce or omit the curry if they are not used to spices. Buckwheat generally does not pose allergy risks.

Can it be made without oil?
You can sauté the onion in a little water instead of oil, but the taste will be different, simpler.

Nutritional values

For one serving (out of four): approximately 230 kcal
Protein: 6 g
Carbohydrates: 45 g
Fats: 2.5 g (with palm oil)
Fiber: 4 g
It is rich in magnesium, iron, vitamins B1 and B2 due to the buckwheat and spinach. It has low fats and a moderate glycemic index.

Storage and reheating

It keeps for 2-3 days in the fridge, in a container with a lid. When reheating, add 1-2 tablespoons of water and heat on low, covered, to avoid drying out too much. If the rice seems sticky, gently fluff it with a fork before serving.

The rice is washed well and allowed to drain. Meanwhile, the onion is finely chopped and sautéed in palm oil. The rice is added, followed by one and a half cups of not very cold water. When the rice is nearly cooked, the spices and spinach are added, allowing them to infuse for about 3-5 minutes. Tip: The rice should not be dry when taken off the heat, as we will add buckwheat at the end, which needs moisture to soften. It can be served as is, with fish or grilled chicken, or stewed.

 Ingredients: 200 g basmati rice, 1 tablespoon palm oil, 1 medium onion, 5 tablespoons finely chopped spinach (can be frozen), 2 tablespoons buckwheat seeds, 1 teaspoon curry, salt and pepper to taste

 Tags:  rice rice with spinach