Spinach Cook Up Rice –hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Spinach Cook Up Rice
HOT LUNCH RECIPE WAGON: Spinach Cook Up Rice
Cook up rice can be as simple or elaborate as you like – made with a variety of ingredients such as ochroes, finely chopped carrots or mushrooms. The dried shrimps are not essential but add something special to the flavoring. Best served with saltfish or tuna fish and cucumber salad.
1-2 oz dried shrimps
¼ pint water
1 lb rice
½ lb spinach, chopped finely
1 oz margarine
2 cloves garlic
1 medium onion
Sprig of thyme
1 red or green pepper, deseeded and chopped
Salt and pepper to taste
1 thin coconut milk
Hot pepper to taste
Wash the dried shrimps well and soak for an hour, retaining the water. Wash the rice well until water runs clear. Set aside. Gently fry the onion in margarine for a few minutes. Add the peppers, spinach and garlic, then stir. When the spinach has reduced add thyme, dried shrimps and water, rice and coconut milk and stir with a fork. Add salt, freshly ground black pepper or a piece of hot pepper to taste. Cook on low until the rice is done. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF