Return to Main Recipes Page/Return to Home Page
1/4 cup olive oil
Heat the oil in a heavy pot over medium heat and sauté onion until tender but not brown, about 5 minutes. Add the rice and pepper flakes, stirring to coat the rice with oil.
Add the stock, spinach, salt, pepper, and bring to a boil, stirring down once or twice.
Reduce the heat and simmer until the rice is tender and the liquid has been absorbed, about 15 minutes. Fluff with a fork before serving.
Poster's Notes:
Posted by Ed Jefferies
Nutritional Info Per Serving: N/A
2 onions, finely chopped
1-1/2 cup long grain rice
1/2 tsp. red pepper flakes
3 cups chicken or vegetable stock, or water
1 pound frozen chopped spinach, thawed and thoroughly drained
Salt, to taste
Freshly ground pepper to taste
The recipe suggests garnishing with yoghurt (for this list, assuming you used vegetable stock or water) and/or chopped fresh dill. I didn't, but there was no lack of flavor without them.