Spinach Rice
The Essential Vegetarian Cookbook. North Sydney, NS: Murdoch Books, 1996. P. 140.
Preperation Time: 5 Minutes
Total Cooking Time: 50 Minutes
Serves 4
90g butter
1 cup long-grain rice
2 cups vegetable stock
salt and freshly ground black pepper
2 tbsp olive oil
2 large onions, finely chopped
250g frozen chopped spinach, thawed
4 spring onions, chopped
1. Heat butter in a medium heavy-based pan; add the rice and stir over low heat for 10 minutes or until lightly golden.
2. Add stock, salt and pepper. slowly bring to boil, stirring constantly. Reduce heat and simmer, covered, for 20 minutes. Cover; set aside.
3. Heat the oil in a small pan. Add onions and stir over medium heat for 5 minutes. Add the spinach, reduce heat and cook, covered, for 5-10 minutes or until spinach is hot. Add spring onions and stir for 1 minute.
4. Add spinach mixture to the rice. Stir until just heated through.
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