How to prepare Recipe for spinach rice
Spinach and Rice Stuffed Cabbage Leaves
16 Servings
2 tablespoons oil
1 10 oz. pkg mushrooms, chopped
1 medium onion, minced
1 lemon grass heart, minced
3 clovesgarlic, minced
1 tablespoon A Taste of Thai Panang Curry Base1 9 oz. pkg frozen chopped
spinach, thawed and drained
3 cups prepared Jasmine Rice
1 head cabbage, (approx. 3 lbs.)
cored and blanched
1 recipe A Taste of Thai PANANG CURRY SAUCE
Heat oil in skillet.
Add mushrooms, onions, lemon grass heart and garlic. Saute until onions
are soft
Add Panang Curry Base. Saute 3 more minutes. Remove pan from heat.
In a large bowl, combine spinach, rice and saute mixture until well mixed.
Lay cabbage leaves on a counter with core end facing you.
Spoon approximately 1/4 cup (60ml) of stuffing into center. Lifting core end, roll up and over, tucking in end to complete the rolling.
Place rolls into baking dish, seam side down. Cover baking dish with
aluminum foil and bake at 350°F (175°C) for 40 minutes.
Your Recipe for spinach rice is ready now
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