Garlic Shrimp Scampi, Steamed Rice and Garlic Sautéed Greens

Ingredients

• 1.5 cup basmati rice
• 3 cup water (for cooking, plus more for rinsing)

Instructions

1. 1

   Rinse and Soak the Rice

   • Place 1.5 cups of basmati rice in a medium bowl.
   • Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
   • Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
   • Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
   • After soaking, drain the rice completely using a fine-mesh sieve.
2. 2

   Cook the Rice

   • Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
   • Add 3 cups of fresh water.
   • Place the pan over medium-high heat and bring the water to a rolling boil.
   • Once boiling, give the rice one gentle stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to keep the steam trapped inside.
3. 3

   Rest and Fluff

   • After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
   • This resting period allows the residual steam to finish cooking the grains perfectly.
   • After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
   • Serve hot with your favorite curry or dal.

Ingredients

• 500 g fresh spinach (about 2 lbs, washed and dried)
• 2 tbsp extra virgin olive oil
• 4 pcs garlic (cloves, minced)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)

Instructions

1. 1

   Prep the ingredients

   • If not pre-washed, wash the spinach thoroughly in cold water and dry it completely using a salad spinner or paper towels.
   • Mince the garlic cloves finely.
2. 2

   Sauté the aromatics

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the minced garlic and red pepper flakes (if using).
   • Sauté for about 30-60 seconds until fragrant. Be careful not to let the garlic brown or it will become bitter.
3. 3

   Wilt the spinach

   • Add the spinach to the pan. It will look like a lot, but it cooks down significantly. You may need to add it in 2-3 batches.
   • Use tongs to gently toss the spinach, coating it in the garlic oil.
   • Continue tossing until the spinach is just wilted, which should only take 2-3 minutes.
   • Remove the pan from the heat immediately to prevent overcooking.
4. 4

   Finish and serve

   • Season the wilted greens with salt and freshly ground black pepper.
   • Squeeze the fresh lemon juice over the top and give it one final toss.
   • Transfer to a serving dish and serve immediately.