July 20, 2016
Dinner, Side Dishes, Rice,
White Rice, Vegetables, Spinach, Greek, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs more
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"Comfort food! And a wonderful side, of course... Make sure you use short or medium grain rice, not the usual long-grain."
Wash the spinach in several changes of water. Tear the leaves and chop the stalks. Finely chop the green onions, including the green tops.
Heat the olive oil in a large, wide pan. Add the onion and garlic, and cook for 5-7 minutes over medium heat, until soft.
Add the green onion and rice, stir to coat and cook for 2 minutes more, stirring constantly.
Add the spinach, 1 tablespoon lemon juice, and the herbs. Season well. Stir in the stock and water. Cover, bring to a boil, then reduce the heat to low and cook for 15 minutes.
Remove from the heat and set aside for 5 minutes. Stir in the remaining lemon juice and adjust the seasoning.
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Loved this Spinach Rice!! I made 1/2 of the recipe(and just eyed the amount of spinach for our taste), but otherwise, followed as written. I served this as a side for our Chicken Souvlaki and Greek Honey Green Beans. Great way to sneak in spinach for your family also!! Thanks for sharing the recipe Lori!! Made for Culinary Quest 2016