A few weeks ago I was scavenging the kitchen, trying to find something in our barren pantry to make for lunch.  The end of the month is often not a fun time to be looking for food in our house.  In my search I realized that pretty much all I had was half of a container of mushrooms that were almost past their prime, some basmati rice in the pantry, and by luck a carton of frozen spinach.  This short list of ingredients ended up being the making of a delicious dish!  What's better, it took less than 30 minutes to throw together...most of that time used to cook the rice.  

Something I didn't manage to photograph was the spoon of cottage cheese I put on top.  I know. I know.  You are thinking that sounds incredible bizarre, but in my head I was thinking it would be so good with Paneer, an Indian cheese curd.  Large Curd cottage cheese acts as a pretty great substitute for Paneer it turns out.  You don't have to add it, or you could top it with some crumbled feta.  

Turmeric Basmati with spinach and mushrooms

8-10 button mushrooms, quartered ( or more if you have them)

1 pkg frozen spinach (the box size)

1 cup basmati rice

1 T turmeric

1/4 t cardamom

1/4 corainder

salt to taste

3 T olive oil

1 T large curd cottage cheese (optional)

 

In a sauce pan, combine rice, 2 cups water, turmeric, cardamom, and coriander to a boil with the lid off.  Cook at a medium low temp. until rice is fluffy...about 20 minutes.

Meanwhile, microwave the carton of spinach until it is thawed, about 3 minutes.  Working in batches, squeeze the liquid out of the water with your hands until the spinach feels dry.  Heat 1 T olive oil in a cast iron skillet at med high heat.  Add in the mushrooms and sautee until browned. 

When rice is cooked, pour the remaining 2 T oil into cast iron skillet.  Add to the skillet the rice and spinach and stir all ingredients together.  Cook for 2-3 minutes until heated through.  Salt to taste and serve immediately.  Top with cottage cheese.

xo,

Rachel