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Recipes

Spinach & Paneer over Brown Rice
Paneer, an Indian fresh cheese, is easily made at home. Lemon juice added to warm milk causes it to form curds that are then drained and pressed to make a cheese. Paneer is often cut into cubes and sautéed, as in this recipe.
  • 6 cups whole milk
  • 3 tablespoons fresh lemon juice
  • 1 cup brown rice
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh ginger
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1/4 cup no-salt-added tomato paste
  • 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup canned chickpeas, rinsed and drained

1. In medium, heavy-bottomed saucepan, bring milk to boil over medium heat. Remove from heat, stir in lemon juice, and let stand 15 minutes until curds and whey separate. Strain through a cheesecloth-lined colander. Discard strained liquid.

2. Tie ends of cheesecloth and squeeze to remove as much water as possible. Hang cheese to drain for 1-1/2 hours. Once cheese has drained, place it, still in its cheesecloth wrapper, on a plate and place heavy frying pan on top. Weigh down for 30 minutes. Remove weight, unwrap paneer, and cut into 1-inch chunks.

3. Meanwhile, in large saucepan, bring 2-1/2 cups of water to a boil over high heat. Stir in rice and 1/2 teaspoon of salt; return to a boil, reduce to a simmer, cover and cook 45 minutes or until rice is tender.

4. In large skillet, heat 1 tablespoon of oil over medium heat. Add paneer cubes and cook 2 minutes per side or until golden brown. With slotted spoon, transfer to bowl.

5. Add remaining 1 tablespoon oil to pan. Add garlic and ginger and cook, stirring frequently, 2 minutes or until garlic is tender. Stir in cumin, coriander, and turmeric; cook 10 seconds.

6. Stir in tomato paste, spinach, 1-1/2 cups water, and remaining 1/2 teaspoon salt and cook, stirring frequently, 5 minutes or until spinach is tender and hot. Stir in chick-peas and paneer and cook, stirring gently once or twice, until chick-peas are heated through. Serve spinach and paneer over rice.


Nutritional Information
Per serving: 529 calories, 14g total fat, 3.9g saturated fat, 7.1g monounsaturated fat, 2g polyunsaturated fat, 12g dietary fiber, 27g protein, 79g carbohydrate, 15mg cholesterol, 857mg sodium.
Good source of: beta-carotene, calcium, fiber, folate, iron, lutein & zeaxanthin, lycopene, magnesium, potassium, quercetin, riboflavin, selenium, thiamin, vitamin B6, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
180