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Eden rice

Spinachy rice. Great with root vegetables and beans. This is wholesale from an edition of Marian Bull's Mess Hall Newsletter, which is in turn an adaptation of a recipe from Ruby Tandoh (runner up of GBBO series 4)'s book Cook as You Are (2021).

I have never heard of or found reference to Eden Rice anywhere else, and I don't have the book, so I'm not sure if it has some other origin.

Ingredients

1.5 cups jasmine rice 10 oz frozen spinach 2 tbsp oil (coconut or olive) 4 garlic cloves, minced 1 chili, minced (jalapeno is fine)

Instructions

Rinse 1.5 cups jasmine rice. Combine frozen spinach and 400ml water and blend. Doesn't have to be completely broken down but no huge chunks.

In the pot you'll use for the rice, heat 2 tbsp oil (coconut if possible, if not olive) over medium heat. Once heated, add the garlic and chili and saute for 1-2 minutes (don't let it brown). Once done, add the rinsed rice and the spinach water (yum) and a hefty 2 pinches of salt. Bring to a boil, put a lid on, reduce burner to lowest setting, cook for 14 minutes without opening the lid. After 14 minutes cut the heat, move the pan off the burner, but don't open for another 5 minutes or so.

Be sure to mix once you do open the pot to disperse any unblitzed spinach