Spinach Corn Rice with Mushroom and Tomato Dips Recipe
Spinach Corn Rice with Mushroom and Tomato Dips is a flavourful rice recipe for which you do not need any other dish as it’s a whole meal in itself. It’s an easy recipe that can be prepared on any occasion and taste super amazing. The only setback is that the recipe takes a little time. But, when you get to eat the final dish, you will not stop licking your own fingers. So, what are you wondering, Go for this vegan recipe and do let us know your feedback in the comment section.
Ingredients of Spinach Corn Rice with Mushroom and Tomato Dips
1 1/2 cup finely chopped spinach
12 cloves finely chopped garlic
1 dash baking soda
salt as required
2 cup boiled basmati rice
2 tablespoon coconut cream
4 finely chopped tomato
3 leaves basil
2 green chillies
4 finely chopped onion
1 dash nutmeg powder
6 tablespoon virgin olive oil
1 1/2 cup American corn kernels
1 cup finely chopped mushroom
black pepper as required
1/2 teaspoon brown sugar
1/2 teaspoon red chilli powder
Step 1 Prepare the spinach First, prepare the spinach by putting a pan over medium flame. Heat a little oil in the pan, and add 3 finely chopped garlic in it. Saute for a few seconds and then add 1 finely chopped onion along with 2 green chillies in it. Fry for a minute and then add salt as per taste along with nutmeg powder. Cook for 2 minutes and then add chopped spinach along with baking soda. Cook till the water evaporates.
Step 2 Make the corn puree For making the corns puree, blend the washed corns in a blender jar and make corn paste. Now, put a pan over medium flame and add finely chopped 3 garlic cloves in it. Saute for a few seconds and then add 1 finely chopped onion and fry until brown in colour. Finally, add corn paste in it and cook for 3-4 minutes. Add salt to taste and mix well.
Step 3 Prepare the rice To prepare the rice, put a pan over medium flame and 2 tbsp of oil in it. Add boiled rice in it along with salt to taste. Sauté for a minute.
Step 4 Make the mushroom dressing To prepare the mushroom dressing, heat 1 tbsp of oil in a pan over medium flame. Add 3 garlic cloves and fry for a few seconds, and then add 1 finely chopped onion. Saute for a minute and then add mushrooms in the pan. Mix well and when the water evaporates then put coconut cream in it. Mix well and let it boil, after a boil or two add salt to taste. Your mushroom dressing is ready. (Tip: You can also add a little lemon pepper in it.)
Step 5 Make the tomato dressing For the tomato dressing, heat 1 tbsp of oil in a pan. Then, add 2-3 garlic cloves in it, sauté for a few seconds and then add 1 finely chopped onion in it. Saute for a minute and then add chopped basil leaves. Stir and then add finely chopped tomatoes in it along with brown sugar, red chilli powder and salt to taste. Mix well all the ingredients and cook for 7-8 minutes.
Step 6 Plate the dish To plate the dish, take a cake mould and grease it with a little oil. Now, make a layer of cooked spinach, then layer with the corn mixture and in the end press rice in it. Put it in a preheated oven and bake the dish for 10-12 minutes. Once done, serve the rice with both tomato and spinach dressing.