1/2 bunches large bunches spinach(the leaves only)
1/4 tbsp Butter
1/4 tbsp Oil
1/4 tsp Curry powder
1/4 tsp Turmeric powder
0.06 tsp saffron soaked in luke warm milk
1/2 tbsp Tomato puree
1/4 tbsp Beetroot puree
1/4 tsp green chilli paste
0.13 As Required Salt
Directions: Three_coloured_rice Recipe
STEP 1.Boil 9-10 glasses water with salt & lemon juice .Add the rice & boil until it is cooked but still firm.
STEP 2.Meanwhile saute gently in 1/2 tbsp butter the already prepared spinach puree with 1 tsp green chilli paste & salt.
STEP 3.Heat the oil in a small saucepan, stir in the curry powder,turmeric powder, salt, add the water ,bring to a boil for 2-3 seconds & remove from heat.
STEP 4.Drain the rice & devide into three parts.Mix one part withthe spinach mixture.
STEP 5.The second part with the curry powder ,turmeric ,soaked saffron mixture.
STEP 6.In the third part stir in the 1 tsp ofbutter, salt, tomato, beet puree.
STEP 7.Place the rice in layers in a round mould.First place & press the yellow rice, second the red rice & third the green rice .
STEP 8.Turn the rice out on a setving plate .Garnish with tomato flower & almond ,cherry.
Nutrition value
94
calories per serving
5 g Fat4 g Protein8 g Carbs7 g FiberOther
Current Totals
Fat
5g
Protein
4g
Carbs
8g
Fiber
7g
MacroNutrients
Carbs
8g
Protein
4g
Fiber
7g
Fats
Fat
5g
Vitamins & Minerals
Calcium
145mg
Iron
6mg
Vitamin A
3320mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
184mcg
Vitamin B12
0mcg
Vitamin C
43mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
133mg
Manganese
2mg
Phosphorus
76mg
Selenium
3mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment