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Green Rice

Source: The Golden Door Cookbook
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Rating: 1   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 4 servings
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
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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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 198
Sodium: 588mg
Fiber: 3g
Carbohydrates, Total: 40g
Protein: 6g
% Cal. from Fat: 9%
Fat. Total: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Anne-Marie Reviewed: 07/24/2010
Needs improvement
It looked pretty but was very bland. Probably better to saute some thinly sliced garlic and add that to the spinach. Needs salt and pepper and maybe adding some grated Parmesan would make this yummy.
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