- 1 cup uncooked long-grain brown rice
- 2 1/4 cups vegetable broth or water
- 1 bay leaf
- 2 cups shredded spinach leaves (2 ounces)
- 1/2 cup finely sliced scallions (2 ounces)
- 1 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh tarragon
- 1/8 teaspoon freshly grated nutmeg
Companion recipe: Grilled Shrimp with Lemon Thyme and Olive Oil
In a saucepan, combine the rice, broth and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 35 minutes, until all the liquid is absorbed. Set aside.
In another saucepan, stir the spinach over medium heat until it begins to wilt. Mix into the rice. Fold in the scallions, parsley, basil, tarragon and nutmeg just until mixed; the herbs should stay green and fresh (i.e., uncooked).
Recipe reprinted by permission of Broadway Books. All rights reserved.
nutrition information per serving
198 calories; 2g total fat; 0mg cholesterol; 588mg sodium; 40g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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