| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 7g | 1g | 35g |
| sugars | fibre | protein | salt |
| 3g | 2g | 4g | 0.2g |
As a woman with Cuban and Spanish roots, who grew up immersed in a culture where food and dance were the literal spices of life, I fell in love with the Spine Gourd Rice recipe. Its vibrant flavors, reminiscent of my Caribbean heritage, harmonize beautifully with the simplicity that is so characteristic of many beloved Spanish dishes. This recipe is a personal favorite, a star of my kitchen, and I’m thrilled to share with you why I adore it so much.
A Symphony of Flavors and Health Benefits
This divine dish, Spine Gourd Rice, is not just an explosion of taste, but also a treasure trove of health benefits. Spine Gourd, known as Kantola or Teasel Gourd, is a tropical vegetable known for its high nutritive value. Brimming with antioxidants and anti-inflammatory properties, it contributes to overall well-being while helping to keep various ailments at bay.
The Basmati rice, gilded with turmeric, not only lends the dish an appealing golden hue but also offers myriad health benefits. Turmeric is renowned for its anti-inflammatory effects and can significantly augment the immunity system- perfect for a household that moves to the rhythm of life like mine!
Fusion of Cultures and Vibrant Combinations
This vegetable-based recipe sits beautifully within a range of dishes, complimenting flavors from different food cultures. It pairs fantastically well with a variety of tapas – try it alongside Gambas Al Ajillo or Patatas Bravas for a tantalizing variety. Thanks to its light and fresh components, it’s also a fantastic partner to your favorite tropical cocktails. Imagine: sipping on a zesty mojito while savouring the subtly spiced, hearty spine gourd rice – it’s a match made in food heaven!
If you’re a fan of popular Asian staples like Thai Green Curry or Indian Palak Paneer, you’ll find that this dish ties in beautifully, providing a nuanced, healthier alternative to plain steamed rice. The burst of flavors from the mustard and cumin seeds, juxtaposed with the tang of the lemon and fresh cilantro, creates an irresistible aromatic dish that adds a touch of the exotic to your regular meals.
And so, for its delectable taste, rich nutritional profile, and its ability to blend seamlessly with a wide array of foods, the Spine Gourd Rice holds a special place in my heart and my kitchen. I hope you can experience the same joy as I do when cooking and sharing this splendid dish. Food, after all, is a language of love and connection.
What You’ll Need
- 2 cups Basmati rice
- 2 cups chopped Spine Gourd
- 4 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 tablespoons ginger-garlic paste
- 1 handful fresh cilantro, chopped
- Salt, to taste
- 4 cups water
- 1 lemon, juiced
Method
Step One
Start by rinsing 2 cups of Basmati rice under cold water until the water runs clear. Then soak the rice in water for 30 minutes. After the soaking time has finished, drain the rice and set it aside for later.
Step Two
While the rice is soaking, heat 4 tablespoons of vegetable oil in a large saucepan over medium heat. Once the oil is hot, add in the mustard seeds and cumin seeds and stir well. Saute for about a minute or until the seeds start to pop.
Step Three
Add the finely chopped onion to the pan and cook until it becomes softened and begins to brown, which should take about 5 minutes. Then add ginger-garlic paste and green chilies, cook for another 2 minutes till the raw smell disappears.
Step Four
Now add the chopped spine gourd into the pan and stir well. Sprinkle over the turmeric powder, give everything a good mix ensuring all the gourd pieces are covered with the spices. Cook this for about 10 minutes or until the gourd is softened.
Step Five
Next, add the soaked and drained Basmati rice to the pan and stir well to combine everything together. Then add 4 cups of water and salt to the pan, increasing the heat to bring everything to the boil.
Step Six
Once boiling, reduce the heat to low, cover pan with lid and let it simmer for about 15-20 minutes or until the rice is cooked and has absorbed all the water.
Step Seven
Take the pan off heat and let it sit for 5 minutes. Then add the juice of one lemon and a handful of chopped fresh cilantro and gently mix everything together. Your Spine Gourd Rice is ready to serve!
