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| Veal Stew with Spinach & Rice
I don't think there's a vegetable that doesn't go well with rice. One of my favourites is spinach. This combination goes very well on the side with lamb.
Personally, I enjoy a veal stew with rice and spinach. Why don't you give it a try?
This recipe is another classic meal from my mother's kitchen.
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Ingredients:
Stewing Veal
1 large Onion
2 cups Rice
Spinach
Salt & Pepper
2 tbsp Olive oil
1. Boil stewing Veal (cut into cubes) for approximately 45 minutes.
2. Skim fat from top of pot. Once cooked remove meet from pot and reserve broth in a separate bowl. (Wash pot to remove stains from fat -- You will need the pot for use later).
4. In a separate pot, sauté onions until translucent.
5. Add spinach to onions.
6. Season with salt & pepper.
7. You may need to add 1/4 cup water to help soften the spinach.
8. Add rice to spinach mixture.
9. Transfer spinach mixture back to clean stewing pot.
10. Add veal to mixture.
11. Stir everything together.
12. Add reserved broth according to rice's cooking instruction. In this instance, 6 cups. (3 cups water for each cup of rice).
13. Boil covered for 20 minutes (According to rice's cooking instruction).
14. If there is still water in the pot as in the photo below, turn off after the 20 minutes and let sit covered. The rice will absorb the juice.
15. Stew is ready to serve once broth is fully absorbed.
1. Boil stewing Veal (cut into cubes) for approximately 45 minutes.
2. Skim fat from top of pot. Once cooked remove meet from pot and reserve broth in a separate bowl. (Wash pot to remove stains from fat -- You will need the pot for use later).
3. Dice onions, wash spinach and prepare 2 cups of rice.
4. In a separate pot, sauté onions until translucent.
5. Add spinach to onions.
6. Season with salt & pepper.
7. You may need to add 1/4 cup water to help soften the spinach.
8. Add rice to spinach mixture.
9. Transfer spinach mixture back to clean stewing pot.
10. Add veal to mixture.
11. Stir everything together.
12. Add reserved broth according to rice's cooking instruction. In this instance, 6 cups. (3 cups water for each cup of rice).
13. Boil covered for 20 minutes (According to rice's cooking instruction).
14. If there is still water in the pot as in the photo below, turn off after the 20 minutes and let sit covered. The rice will absorb the juice.
15. Stew is ready to serve once broth is fully absorbed.
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