Brown Rice Florentine

READY IN: 1hr 5mins
Recipe by Toby Jermain

This is a simple side-dish devised by a former girl friend about 20 years ago.

Top Review by MA Blossom

I used half butter, half olive oil, chicken stock and about three times as much spinach as called for. With a little extra time to cook the rice, it turned out well and was a good side dish along some spicy chicken breasts. Thank you Toby Jermain for posting.

Ingredients Nutrition

Directions

  1. Heat butter in saucepan over medium-high heat until just beginning to sizzle.
  2. Add onion, and saute until softened.
  3. Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
  4. Remove from heat, and gradually stir in chicken stock or water.
  5. Season to taste with salt and pepper, return to heat, and bring to a boil.
  6. Reduce heat to low, cover, and simmer for about 40 minutes.
  7. Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
  8. Serve hot.

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