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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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put in for green, eggs and ham tag. Ingredients:
1 tablespoon olive oil |
6 spring onions, very finely chopped |
1 1/2 cups long-grain white rice |
1 1/2 cups reduced-sodium chicken broth |
2 (250 g) packets frozen spinach, thawed, excess liquid squeezed out |
1/2 cup finely chopped flat leaf parsley (about 2 bunches) |
2 lemons, halved, to serve |
Directions:
1. Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
2. 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
3. Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.
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