Spinach and Lemon Rice Pilaf

Semra22's Note:

Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 1 3/4 cups converted long grain rice
• 3 cups chicken stock
• 1/4 teaspoon salt (you may wish to reduce this if you are using a salty stock)
• 1/2 cup fresh spinach leaves, cut into strips
• 1/4 cup grated carrot
• 1/4 cup sliced green onion
• 1 -2 tablespoon butter
• 1 lemon, juice of

Directions:

1. Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
2. Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
3. Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

Reviews

[Mellowpuff]

THis looked lovely sitting on the table! Next time I'll give an extra squirt of lemon & decrease the chicken stock a tad, as you recommend. Thanks!

[Derf]

This rice pilaf is just excellant! we love it , it had a lot of flavour with the carrots, spinach and lemon and a nice presentation colour. Since i used canned chicken stock I did not add salt, I used brown rice and olive oil instead of butter, had to leave the green onion out had none in. i made a full recipe because i love having rice in the freezer ready to reheat on a busy night, glad I did, it is some of the best I've made. Oh almost forgot I used frozen spinach well dried in paper towel, worked very well. I will be making this again, thanks for posting.