Ingredients

The following ingredients have 4 Servings
  • 1 medium yellow onion, pureed in the food processor
  • 1/4 cup vegetable oil
  • 2 cups water, divided
  • 2 cloves garlic, pureed (or finely chopped)
  • 600 g frozen spinach, chopped (do not drain their water)
  • salt to taste
  • 1 cup jasmine rice
  • 2 cups water
  • Pinch of salt
  • 1 tsp sesame oil

Instruction

  • Puree the onion in a food processor, then add it to a large pot on the stovetop and bring heat to a medium-low.
  • Cover the pot with the lid, stirring occasionally so not to brown the onion, for about 5 minutes. Because they are pureed they will release a lot more moisture, so they will sweat in the pot.
  • Add vegetable oil . Stir and continue to cook, uncovered, for about 10 minutes, until onions are translucent. Stir occasionally to prevent onions from burning.
  • Add the pureed (or finely chopped) garlic and cook for 5 more minutes, stirring occasionally to keep the mixture from sticking to the pot.
  • Add the chopped spinach and then water a little at a time to the pot and stir.
  • Cook for about 25 minutes, until creamy and smooth, adding water as necessary to keep the mixture creamy (about 1 cup). Keep the spinach just covered with water for about 15 minutes, and then let the water cook off for the last 10 minutes. the result should be a smooth, stew-like consistency.
  • Add salt to taste.