Spinach And Rice With Lemon
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
White Rice (long-grain)1.666667 cups
Chicken Broth (low-sodium 13 fl oz)2 tbsps
Extra-Virgin Olive Oil1 tbsp
Garlic (chopped 2 cloves)1 tsp
Salt1 tsp
Black Pepper3 tsps
Lemon Juice (fresh)Directions:
1
Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes
2
Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes
3
Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes
4
Remove from heat and let stand, covered, until ready to use
5
While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute
6
Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes
7
Stir in 2 teaspoons lemon juice, then add rice and stir until just combined
8
Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste)
9
Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes
10
Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes
11
Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes
12
Remove from heat and let stand, covered, until ready to use
13
While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute
14
Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes
15
Stir in 2 teaspoons lemon juice, then add rice and stir until just combined
16
Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste)