Spinach Lemon Rice

Submitted by Dona England

"Serve with grill salmon and pineapple salsa"

 

• Ready In: 20mins
• Ingredients: 6
• Serves: 4

ingredients

• 1 cup jasmine rice
• 2 cups vegetable stock or 2 cups chicken stock
• 2 teaspoons olive oil
• 1 lemon, zest of
• 1 lemon, juice of
• 5 ounces Baby Spinach, shredded

directions

1. Rinse and drain rice in cold water.
2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
4. Uncover place shredded spinach on top of rice without stirring.
5. Cover again and cook for another 5 minutes.
6. Turn off heat, add lemon juice and let stand covered 10 minutes.
7. Fluff with a fork and serve.

Reviews

[DOLORES A.]

Five stars! I made it in the rice cooker, skipped the oil and added some chopped green onion and a little salt. Delicious!

 

[mamaDlicious]

Really, really, REALLY good!! ANd so easy to prepare! Had it with maple glazed salmon, yums!

 

[Debbie G]

This was delicious! I had it with the Salmon recipe #53198 and it was such an elegant dinner (but very easy) I got a bag of the baby spinach in the salad section at my store and didn't have jasmine rice so I used my brown rice. My family loves rice so this will be cooked often! THANKS for a great recipe!