Rice and Spinach
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces whole onion or 7 ounces chopped ready-cut onion (1⅔ cups)
- ¾cup long grain rice
- 1½cups no-salt-added chicken broth
- 2scallions
- 1pound fresh loose spinach or 10 ounces fresh packaged spinach
- A few shakes of salt
Nutritional analysis per serving (2 servings)
420 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 82 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 17 grams protein; 1403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot. Cover and simmer, cooking for a total of 17 minutes.
- Step 2
When the onion is browned, stir it into the cooking rice.
- Step 3
Wash, trim and slice the scallions, and add to rice; continue cooking.
- Step 4
Wash and trim tough stems from spinach, and cut coarsely. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking. Season with salt.
Private Notes
Comments
Excellent preparation for rice. I served it under a roasted sea bass that had a tomato-onion sauce. Not only was the dish very pretty but the flavors worked perfectly. For the spinach I used a 5-oz bag of baby spinach so there were no stems to trim.
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