Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 2 cups of fresh spinach, chopped
- 1 can of diced tomatoes
- 4 cups of vegetable broth
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of fresh parsley, chopped
- 1/2 cup of fresh dill, chopped
- 1/2 cup of walnuts, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Rinse the rice and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
4. Add the ground coriander, ground cumin, paprika, salt, black pepper, and red pepper flakes. Stir well.
5. Add the chopped spinach and stir until wilted.
6. Add the can of diced tomatoes and stir.
7. Add the vegetable broth and rice. Stir well.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 20-25 minutes until the rice is cooked.
10. Add the chopped cilantro, parsley, dill, and walnuts. Stir well.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 317
Fat: 11g
Carbohydrates: 48g
Protein: 8g
Fiber: 4g
Sodium: 1388mg
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of white rice.
- Chicken or beef broth can be used instead of vegetable broth.
- Almonds or cashews can be used instead of walnuts.
Variations:
- Add cooked chicken or beef for a meat version.
- Add chickpeas or lentils for a vegetarian protein source.
- Add diced carrots or bell peppers for extra vegetables.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use fresh herbs for the best flavor.
- Toast the walnuts in a dry pan for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of chopped herbs on top.
Garnishes:
Chopped herbs, a dollop of plain yogurt, or a drizzle of olive oil.
Pairings:
Serve with crusty bread or naan.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the rice is not cooked after 25 minutes, add a little more broth and continue cooking.
- If the mixture is too thick, add more broth or water.
Food safety advice:
Make sure to cook the rice and vegetables to the appropriate temperature to avoid foodborne illness.
Food history:
Kharcho is a traditional Georgian soup that is typically made with beef, rice, and walnuts. This version uses spinach instead of beef for a vegetarian twist.
Flavor profiles:
Savory, nutty, and slightly spicy.
Serving suggestions:
Serve as a main dish for a vegetarian meal.
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Region: Georgian