Skip to main content
Epicurious

Carrot, Spinach, and Rice Stew

This is a stew of carrots, spinach, and rice cooked, you might say, to death. I first ate it at a Turkish lunch counter and was taken by its depth of flavor. The whole is definitely greater than the sum of its parts.

Recipe information

  • Yield

    makes 4 servings

Ingredients

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)

Preparation

  1. Step 1

    Combine the carrots with 3 cups of water in a saucepan over high heat. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to a boil, add the spinach, then adjust the heat so that it simmers gently.

    Step 2

    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. When it reaches this stage, stir in the garlic or butter (if you’re using either or both) and cook for another 5 minutes. Taste and adjust the seasoning and serve.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsStewSoup/StewTurkishMiddle EasternCarrotRoot VegetableVegetableSpinachLeafy GreensRiceRice & GrainsMainStarterSideDinnerLunchNut FreeDairy FreeVeganVegetarianGluten Free5 Ingredients or FewerSimmerRamadanCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Chicken Meatballs With Sesame Green Beans
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Sun Gold Tomato Pasta With Pistachio Gremolata
A garlicky pistachio topping takes this sunny summer pasta from good to great.