Cabbage rice
Serves: 4 | Prep time: 15 mins | Cook time: 0 mins |
Ingredients
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Directions
- Place the spinach in a small dish with 1/3 cup of water. Cover and cook in the microwave on high for four minutes.
- Semi-cook the rice then drain and set aside.
- Heat two tablespoons of oil in a small non-stick frypan and add the mince.
- Fry the mince on low heat until cooked, then set aside.
- While the beef is frying, finely chop the onions and place them in a bowl.
- Finely shred the cabbage, wash it with water, drain and keep it separately from the other
ingredients. - Heat the remaining oil in a large saucepan and fry the onions on low heat until translucent.
- Add the cabbage to the onions and fry on low heat for five minutes.
- Add the mince, semi-cooked rice, stock powder and dill to the cabbage mixture and mix the ingredients.
- Pour 5 tablespoons of water into the cabbage mixture in the saucepan.
- Put the lid on the saucepan and allow the mixture to cook for another 10 minutes on low heat.
- Make sure to check the saucepan frequently to ensure that the mixture does not burn. Add a few
tablespoons of water to the saucepan if it starts to burn even though the rice is not yet uncooked. - Drain any water from the cooked spinach and cut it up into small pieces using a fork and knife.
- Add the yoghurt, Vegeta and garlic powder to the spinach.
Serve and enjoy.
*You can purchase a large back of dried dill from Persian shops which are cheaper than buying it in grocery stores. Here is an online Persian grocery store: https://www.pozy.com.au.
If you want to include more veggies in your child's diet but experience resistance from them, then check out my book, My Kids Love Veggies, on how to achieve this change.