Riso Verde (Green Rice)
photo by Outta Here
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 tablespoon olive oil
- 6 spring onions, very finely chopped
- 1 1⁄2 cups long-grain white rice
- 1 1⁄2 cups reduced-sodium chicken broth
- 2 (250 g) packets frozen spinach, thawed, excess liquid squeezed out
- 1⁄2 cup finely chopped flat leaf parsley (about 2 bunches)
- 2 lemons, halved, to serve
directions
- Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
- 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
- Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.