Carrot, Spinach, and Rice Stew

• 1/2 pound carrots, cut into 1/4-inch dice
• 3/4 cup long-grain rice, preferably basmati
• Salt and freshly ground pepper
• 1 pound fresh spinach, thick stems removed, roughly chopped
• 3 garlic cloves, minced (optional)
• 2 tablespoons butter (optional)

1. Combine the carrots with 3 cups of water in a saucepan over high heat.
2. Bring to a boil, then stir in the rice and a large pinch of salt.
3. When the mixture returns to a boil, add the spinach, then adjust the heat so that it simmers gently.
4. Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes, and the mixture takes on the consistency of a thick stew.
5. When it reaches this stage, stir in the garlic or butter (if youre using either or both) and cook for another 5 minutes.
6. Taste and adjust the seasoning and serve.

carrots, longgrain rice, salt, fresh spinach, garlic, butter

Taken from www.epicurious.com/recipes/food/views/carrot-spinach-and-rice-stew-386572 (may not work)