Saffron Spinach And Almond Bake Recipe

About this recipe

A diabetic-friendly, protein-packed dinner featuring layers of saffron-infused basmati rice, tender spinach, and crunchy almonds. This wholesome dish is perfect for those seeking a balanced and flavorful meal.

Ingredients

• 1 Bunch Baby Spinach - Bunch
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Sabarot Chia Seeds, 400G
• - Shayona Masala Cashews
• - Gallo Ready In 2Mins
• - Filippo Berio Garlic Flavoured Olive Oil
• 400 g Trs Turmeric Powder 400G
• 200 G Authentic Greek Yogurt
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 250G Adi Apicoltura Organic Orange Honey

Instructions

1. 1. Cook 4 cups of basmati rice according to package instructions and set aside.
2. 2. Heat 4 tbsp olive oil in a large pan over medium heat. Add 2 diced onions and sauté for 5 minutes until softened.
3. 3. Add 1/2 lb baby spinach and 2 tsp turmeric. Cook for another 5 minutes until the spinach is wilted. Remove from heat and set aside.
4. 4. In a bowl, mix 1/2 cup chia seeds with 1 1/2 cups Greek yogurt, 2 tsp salt, and 1/2 tsp black pepper until smooth.
5. 5. In a 13 x 9-inch baking dish, layer half of the cooked rice, followed by the spinach mixture, and then pour half of the chia seed and yogurt mixture over it. Repeat the layers, finishing with the remaining rice and chia seed mixture.
6. 6. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1.5 hours.
7. 7. Let the dish cool for 10 minutes, then carefully flip it onto a serving platter. Drizzle 1 cup of honey over the top and sprinkle with 1 cup of toasted cashews before serving.