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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Serve with grill salmon and pineapple salsa Ingredients:
1 cup jasmine rice |
2 cups vegetable stock or 2 cups chicken stock |
2 teaspoons olive oil |
1 lemon, zest of |
1 lemon, juice of |
5 ounces baby spinach, shredded |
Directions:
1. Rinse and drain rice in cold water.
2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
4. Uncover place shredded spinach on top of rice without stirring.
5. Cover again and cook for another 5 minutes.
6. Turn off heat, add lemon juice and let stand covered 10 minutes.
7. Fluff with a fork and serve.
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