Spinach & Rhubarb Stew with Saffron Rice

© Michael Rathmayer

Spinach & Rhubarb Stew with Saffron Rice

© Michael Rathmayer

Ingredients (Serves 2)

1
cup
rice (approx 128g)
150
g
butter
4
saffron threads
500
g
fresh spinach
1
teaspoon
ground cumin
1
teaspoon
ground coriander seeds
1
thumbnail-sized piece of ginger, finely chopped or grated
1
chilli (amount to taste), chopped
2
medium onions, thinly sliced
1
garlic clove, finely chopped
200
g
rhubarb (2-3 stalks), cut into 1 cm thick slices
some
vegetable stock
1/2
bunch
parsley, chopped
1/2
bunch
coriander, chopped
5
dill stalks, leaves plucked and chopped
1
stalk
mint, leaves plucked and chopped
sour cream for dressing (to taste)
  • Wash the rice. Melt 50g butter in a pot and add the saffron, fry briefly. Add the rice, stir to coat in butter and saffron, then add the necessary amount of water and cook the rice.
  • Blanch the spinach, squeeze out all the moisture and chop coarsely. Heat 100g butter in a frying pan. Add the ground spices, ginger and chilli and fry briefly (approx 30 seconds).
  • Add the onion and fry until soft and translucent (about 5 minutes). Add the garlic and fry for another 30 seconds. Add the rhubarb to the pan.
  • Pour in stock to just cover and simmer until rhubarb is soft (about 5 minutes).
  • Add spinach, mix briefly and simmer until most of the liquid has evaporated.
  • Serve on a platter with a dollop of sour cream on the top, or on the side if preferred.