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Spring Blossom – Tomato and Spinach Rice Stew

Allergen Free Recipes


Creator Virina Chan, Chloe Tong

Prep Time 30-40 mins

Cook Time 20 mins

Total Time 50-60mins

Servings 2




Preparation Part: 1. Mixture A: Peel the onion and garlic. Dice the onion, finely mince the garlic and put them in a bowl for later step 2. Mixture B: Slice the mushrooms and dice the sweet peppers and put them into a bowl 3. Fresh spinach puree: Cut the spinach into small pieces, blend them into puree by a food processor (Use a knife to chop it into fine pieces for less intense colour) 4. Fresh tomato puree: follow step 3 while replacing the spinach with the tomatoes

Cooking Part: Tomato rice stew 1. In a saucepan, pour 1 tbsp vegetable oil and add half of mixture A into it. Fry under high heat for 1-2 mins until the mixture turns to golden yellow colour 2. Add half portion of pearl rice and quinoa, 1/3 of the broth and stir evenly. Cover and stew for 1 min. 3. Add the remaining 2/3 vegetable broth and tomato puree and mix until combined. Turn the heat to medium low. Cover and stew for 10 mins. 4. Add half mixture B and almond milk. Stir until mixed. Cover and stew for 2-3 mins. 5. Remove from heat when the mixture is still creamy and moist. Serve it in a bowl.

Spinach rice stew 1. Repeat the steps in tomato rice stew while using the spinach puree

Nutrition(per serving)

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