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Spinach Lemon Rice
Serve with grill salmon and pineapple salsa
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cup jasmine rice
cups vegetable stock or 2 cups chicken stock
lemon, zest of
lemon, juice of
ounces Baby Spinach, shredded
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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