|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 1/2 c white rice
1 T vegetable oil or olive oil
2 1/4 c water
1/2 t sea salt
4 c loosely packed spinach (about 3 oz.)
Pinch of black pepper
|Directions:||Rinse and drain the rice. In a saucepan with a tight-fitting lid, on high heat briefly saute the rice in 1 t of the oil, stirring to coat each grain. Add the water and salt, bring to a boil, cover, and reduce the heat to very low. Cook until the water is absorbed, about 12 to 15 minutes.
While the rice cooks, coarsely chop the scallions and rinse the spinach. In a large skillet, saute the scallions in 2 t of the oil for a minute or two. Add the spinach and pepper, cover, and cook until just wilted and still bright green, about 2 minutes. In a blender, puree the spinach and scallions until smooth, adding a little water, if necessary. When the rice is done, fluff with a fork, stir in the spinach puree, and serve.
***This is fine with brown rice, but will take a bit longer to cook and the green color will be muted.
***Use fresh herbs by adding 2 T dill, basil or tarragon to the blender.