An earthy, garlicky Turkish Carrot, Spinach and Rice Stew I found in The Best Recipes in the World by Mark Bittman. The spinach is so perfect right now. I've been buying heaps and heaps at the market every week.
I added some toasted, garlic rubbed and olive oil drizzled baguette croûtons. The more garlic, the better!
"... if you want to turn it into a more filling main course, use stock instead of water, add some cubed boneless chicken or lamb, season it with a little cumin or dill and finish the whole with lemon. You'll wind up with a bigger, more substantial Turkish-style stew."
CARROT, SPINACH AND RICE STEW
Time: 45 minutes
1/2 pound carrots, peeled and cut into 1/4-inch dice
1/2 cup long-grain rice, like Basmati
Salt and pepper
1 pound fresh spinach, thick stems removed, washed and roughly chopped
3 cloves minced garlic, optional
2 tablespoons butter, optional.
1. Combine carrots with 6 cups of water in a saucepan and turn heat to high. Bring to a boil, then stir in rice and a large pinch of salt. When the mixture returns to the boil, add spinach, then adjust heat so that it simmers gently.
2. Cook, stirring occasionally, until the rice and carrots are very tender, about 1/2 hour, and the mixture takes on the consistency of a thick stew. Stir in garlic or butter (if you're using either or both), and cook another 5 minutes. Taste and adjust seasoning and serve.
Yield: 4 servings.