Spinach and Lemon Rice Pilaf |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Great side dish for roast or grilled chicken, grilled steak or fish. The vegetables and lemon give a wonderful fresh garden taste. You can vary the amounts of the veggies to your taste. I use just a little more rice to stock than usual as I prefer a slightly drier pilaf. Ingredients:
1 3/4 cups converted long grain rice |
3 cups chicken stock |
1/4 teaspoon salt (you may wish to reduce this if you are using a salty stock) |
1/2 cup fresh spinach leaves, cut into strips |
1/4 cup grated carrot |
1/4 cup sliced green onion |
1 -2 tablespoon butter |
1 lemon, juice of |
Directions:
1. Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
2. Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
3. Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
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