When we all want to be gluten-free, this is my family’s go-to rice dish. A rice dish with basic ingredients and one that is the show stopper – truffle butter! Since all the ingredients are available, I have been making my spinach rice with truffle butter during the lockdown as well! Easy, quick, and delicious, it is tasty both with and without the addition of truffle. Perfect for lunch or dinner with just a soup on the side. Watch the IGTV video below for a more detailed view of the recipe.
- ½ cup short-grain white rice
- 2 cups spinach (about 125g), washed and coarsely chopped
- 3 garlic cloves, finely chopped
- 4 shallots, finely chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- pinch of grated nutmeg
- 1 teaspoon parsley, chopped
- 1 teaspoon thyme, chopped
- 1 teaspoon fresh rosemary
- 3 tablespoons parmesan cheese, grated
- 3 tablespoons cream
- 1 cup water
- 1 tablespoon olive oil Click here to buy olive oil
- 2 tablespoons truffle butter
- 2 tablespoons butter
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- Wash rice and soak in water for ½ hour.
- Place a heavy pan with a cover on medium-high heat. Add olive oil to pan, then add butter (the olive helps prevent the butter from burning.)
- Add garlic and onion, sauté until they become translucent for about ½ to 1 minute.
- Add spinach and sauté until it is wilted for about 2-4 minutes.
- Drain and stir in rice and add 1 cup water to the rice and bring this to boil. Add salt and pepper, cover the rice and lower heat to simmer for about 10 minutes.
- At the end of 10 minutes, add the grated nutmeg, parsley, thyme, rosemary, parmesan cheese, and cream. Cover and let it cook for another 10 minutes on low heat. Total cooking time is 20 minutes.
- When the rice is done, open and add the secret ingredient, ½ teaspoon truffle butter or oil.
- Serve hot immediately.
You can substitute half of a small onion for shallots. All the herbs are not necessary, and you can always use your favorite dried herbs instead of fresh. The nutmeg does add flavour, but if you don’t have truffle butter, add some truffle oil! You can buy truffle oil by clicking here. If you are vegan, dairy-free, or dairy intolerant, skip the butter, cream and cheese. The rice will still taste great. But add in some truffle oil. It really makes a difference to the flavour. You can also experiment with nutritional yeast, which adds an umami-flavour bomb to the rice, and gives it that rich-parmesan-like taste. Ignore the name, nutritionally yeast is a great flavour enhancer without the fat, for those who can’t eat cheese or don’t want to.