Mark Bittman’s Quick & Easy Carrot, Spinach, and Rice Stew

Mark Bittman’s Weight Watcher Friendly Quick & Easy Carrot, Spinach, and Rice Stew

I almost wrote about this simple quick and easy carrot, spinach, and rice stew from Mark Bittman for last Friday’s 38 Power foods group on spinach, but opted instead for a crustless spinach and feta quiche, (which was also easy and delicious.)

To be honest, this simple carrot, spinach and rice stew was a complete surprise – easy and deliciously satisfying – with just 5 ingredients (unless you count salt and pepper) that you simmer together till thick and mushy. The recipe is from Mark Bittman’s Quick and Easy Recipes from the New York Times: Featuring 350 recipes from the author of HOW TO COOK EVERYTHING and THE BEST RECIPES IN THE WORLD, a wonderful cookbook my sister picked up at Goodwill for $1.50 and I quickly absconded.

In his headnote, Mark describes this as a “stew of carrots, spinach, and rice you cook to death.”  I feel like the long cooking gives this thick stew the consistency of porridge. (In my opinion, a good thing.)

Making 4 generous servings with just 5 Weight Watchers PointsPlus, this carrot, spinach, and rice stew is definitely Weight Watchers friendly.  To lighten it even further, you could use less butter or leave it out altogether. The only real change I made to the recipe, was adding a little fresh lemon juice at the end to brighten it up a bit, which is totally optional.

Rod & I both gave it two thumbs up, happily eating up the whole batch in a couple of days.

Enjoy!

Mark Bittman’s Carrot, Spinach, and Rice Stew

5.0 from 1 reviews

Carrot, Spinach, and Rice Stew

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

Mark calls this a “stew” but to me it’s more like a creamy porridge that’s easy, healthy and surprisingly satisfying

Recipe type: Stew, Main

Serves: 4

Ingredients

• ½ pound carrots, peeled and cut into ¼-inch dice
• ¾ cup long-grain rice, preferably basmati
• Salt and freshly ground black pepper
• 1 pound fresh baby spinach, roughly chopped
• 3 garlic cloves, minced
• 2 tablespoons butter
• fresh lemon juice

Instructions

1. In a large saucepan, combine the carrots and 4 cups water placed over high heat.
2. Bring to a boil, then stir in the rice and a large pinch of salt. When the mixture returns to a boil, add the chopped spinach, and then lower the heat to a gentle simmer.
3. Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes. (The mixture will become like a thick porridge or stew.)
4. Once the mixture becomes thick and “stew-like” stir in the garlic and butter and cook another 5 minutes to allow the flavors to blend.
5. Taste and adjust seasonings, adding salt, pepper and fresh lemon juice to taste.
6. Serve immediately.

Notes

Nutritional Estimates Per Serving: 201 calories, 3.7 g fat, 37.3 g carbs, 4.5 g fiber, 6.3 g protein and 5 Weight Watchers PointsPlus

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2.2.8

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