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Spinach-Lemon Rice




Source of Recipe


Internet


List of Ingredients




1 cup jasmine rice (see note)
2 cups vegetable or chicken stock
2 teaspoons extra-virgin olive oil
Zest of 1 lemon, about 2 teaspoons
Juice of 1 lemon, about 3 tablespoons
5-ounce bag baby spinach, finely shredded


Recipe



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

Makes 4 servings.

Note: Jasmine rice is an aromatic rice from Thailand, similar to basmati rice but less expensive.