4 Reviews

Using leftover brown rice, this was quick, easy and tasty. We had to shorten the garlic saute to 1 minute to avoid browning. The tiny bit of liquid that always seems to hang out in spinach did a nice job deglazing the pan. Next time I might add a little stock, white wine or sherry at this point to make more pan juices and punch up the flavor of the rice a bit. A good recipe just as it is, and a great springboard for experimenting! Thanks!

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rsarahl August 15, 2003

Super easy and really good! Nice way to sneak some veggies into your meal. I used basmati rice also and it was yummy!

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ProudMamaT January 25, 2008

Very tasty! Made it for three people and they all liked it. Added onions and oregano.

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smith.mattl July 24, 2007

I shorten the time to sautee the garlic as well (or simply toss it in with the rice while it's cooking), but overall this is a great basic recipe. I tried it today using basmati rice with some cumin and red pepper, but my stand-by method is as written topped off with some freshly grated parmesan cheese. Good stuff! Thanks for posting it!

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GoKittenGo February 04, 2005
Garlicky Spinach Rice