In theme with last weeks summer Vegan Baked Rice recipe from Leni in the US, here’s my mum’s special winter version with spinach and beef.
Mum has definitely inspired my interest and love of cooking. She’s a wonderful cook that enjoys trying new recipes from all cultures, including Asian, Indian, French etc. Although technically not an old family recipe, as mum has only been making it for a couple of years, her baked spinach and beef rice uses the flavours and techniques she’s familiar with and is a recipe I definitely want to pass on.
2-3 tablespoons olive oil
1 small onion, finely chopped
500g beef, minced (or lamb if you prefer)
1-2 teaspoon mild paprika
1 large bunch silverbeet spinach, washed, stems removed and coarsely chopped
1 cup medium grain rice, washed and drained
3-4 cups (750ml-1L) hot beef or vegetable stock (or 2-3 teaspoons dried vegetable stock e.g. Vegeta/Massel dissolved in boiling water)
Sea salt and freshly ground black pepper
1) Preheat oven to 250°C.
2) Heat olive oil in a large frying pan (low-medium heat), add onion and season with salt, saute until translucent (5-7 minutes). Increase heat to high, add minced beef, season to taste and cook until liquid evaporates and meat browns (7-10 minutes). Reduce heat to medium, add paprika and stir through until fragrant (1-2 minutes). Add spinach and cook until just wilted (2-3 minutes). Add washed rice and stir through (1-2 minutes).
3) Transfer spinach and rice mix to a large baking dish and pour over hot stock. Check seasoning and add extra salt and pepper if required, cover snuggly with a sheet of foil. Place in hot oven, after 5 minutes reduce oven temperature to 220°C and bake for 15 minutes. Remove foil, add more stock if required and place in the oven for last 5-10 minutes or until rice is cooked.
4) Allow to rest for 10 minutes and serve with natural yoghurt or a lemon wedge.
Tip: For a healthier option use brown rice, be sure to add an additional 20-30 minutes to the baking time.