Spinach and Lemon Rice Pilaf
photo by Derf2440
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 414.03 ml converted long grain rice
- 709.77 ml chicken stock
- 1.23 ml salt (you may wish to reduce this if you are using a salty stock)
- 118.29 ml fresh spinach leaves, cut into strips
- 59.14 ml grated carrot
- 59.14 ml sliced green onion
- 14.79-29.58 ml butter
- 1 lemon, juice of
directions
- Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
- 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.
- Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Semra22
Canada