Carrot, Spinach & Rice Stew
4.5 from 6 votes

Carrot, Spinach, and Rice Stew

Mark calls this a "stew" but to me it's more like a creamy porridge that's easy, healthy and surprisingly satisfying
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Author: Simple Nourished Living


  • 1/2 pound carrots peeled and cut into 1/4-inch dice
  • 3/4 cup long-grain rice preferably basmati (uncooked)
  • Salt and freshly ground black pepper
  • 1 pound fresh baby spinach roughly chopped
  • 3 garlic cloves minced
  • 2 tablespoons butter
  • fresh lemon juice


  • In a large saucepan, combine the carrots and 4 cups water placed 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 chopped spinach, and then lower the heat to a gentle simmer.
  • Cook, stirring occasionally, until the rice and carrots are very tender, about 30 minutes. (The mixture will become like a thick porridge or stew.)
  • 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.
  • Taste and adjust seasonings, adding salt, pepper and fresh lemon juice to taste.
  • Serve immediately.

Recipe Notes

Nutritional Estimates Per Serving (1/4th of Recipe): 201 calories, 3.7 g fat, 37.3 g carbs, 4.5 g fiber, 6.3 g protein and 5 Weight Watchers PointsPlus