Spicy Beet and Spinach Stir-Fry Over Sesame Rice Recipe

• 3/4 cup white rice
• 1 tablespoon sesame oil
• 1 3/4 cups water
• Salt
• 1 red onion
• 1 red Thai chile
• 2 cups baby spinach
• 1 pound yellow beets
• 1 tablespoon canola oil
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 cup curry leaves
• 2 tablespoons unsweetened coconut
• 1 teaspoon black sesame seeds

1. In a small pot, bring the rice, sesame oil, 1 1/4 cups of the water, and a pinch of salt to a boil over high heat.
2. Stir once, cover, reduce the heat to low, and cook for 12 minutes.
3. Remove the pot from the heat and allow to stand, still covered, for 10 minutes.
4. Uncover, fluff with a fork, and set aside.
5. While the rice cooks, peel the red onion, halve, and thinly slice.
6. Rinse the Thai chile, halve lengthwise, and remove the seeds.
7. Thinly slice crosswise.
8. Rinse the spinach.
9. Peel the beets, halve, and slice about 1/8-inch thick.
10. Heat the oil in a large high-sided pan over medium-high heat.
11. When the oil is shimmering, add the beets, red onion, and Thai chile.
12. Saute until beginning to soften, about 5 minutes.
13. Add the spice mix, stir to combine, and cook until fragrant, about 1 minute.
14. Add the curry leaves and remaining 1/2 cup water to the pan with the beets.
15. Cover the pan, reduce the heat to medium, and cook until the beets are tender, about 3 minutes.
16. Uncover and cook until the pan is almost dry, about 1 minute more.
17. Add the rice and shredded coconut to the pan with the beets and stir to combine.
18. Cook until all ingredients are warmed through and combined, about 2 minutes.
19. Add the spinach and stir to wilt, about 1 minute.
20. Divide the stir-fry evenly between 2 plates.
21. Garnish with sesame seeds and serve.

white rice, sesame oil, water, salt, red onion, red thai chile, baby spinach, yellow beets, canola oil, ground cumin, turmeric, curry, unsweetened coconut, black sesame seeds

Taken from www.chowhound.com/recipes/spicy-beet-spinach-stir-fry-sesame-rice-31301 (may not work)