Spinach Lemon Rice

Recipe by Dona England
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup jasmine rice
  • 2
    cups vegetable stock or 2 cups chicken stock
  • 2
    teaspoons olive oil
  • 1
    lemon, juice of
  • 5
    ounces Baby Spinach, shredded
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DIRECTIONS

  • Rinse and drain rice in cold water.
  • Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
  • Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
  • Uncover place shredded spinach on top of rice without stirring.
  • Cover again and cook for another 5 minutes.
  • Turn off heat, add lemon juice and let stand covered 10 minutes.
  • Fluff with a fork and serve.
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