Carrot, Spinach And Rice Stew

Ingredients

• 1/2 pound carrots, peeled and cut into 1/4-inch dice
• 3/4 cup long-grain rice, basmati
• Salt and black pepper to taste
• 1 pound fresh spinach, thick stems removed, roughly chopped
• 1 teaspoon minced garlic, optional
• 2 tablespoons butter, optional

Instructions

• 6 cups of water in a saucepan with the carrot mixture and turn heat to high. Bring to a boil, then stir in rice and large pinch of salt.
• When the mixture returns to boil, add spinach, then adjust heat so itsimmers gently.
• Cook, stirring occasionally, until rice and carrots are very tenderand a thick stew mix, about 30 minutes takes you to stability.
• Stir in garlic or butter (if you're using either or both) and cook foranother 5 minutes.
• Taste and adjust seasoning and serve or cover and refrigerate for a day before the reheating, add a little more water is required.