Description
This delicious lemon rice dish is made with fresh spinach and topped with toasted almonds or Parmesan cheese for added flavor.
Ingredients
Scale
- 2 1/2 cups water or stock (vegetable or chicken)
- 1/2 small lemon
- 2 scallions, trimmed and sliced
- 1/2 teaspoon salt
- 1 1/2 cups long-grain white rice
- 2 lightly packed cups baby spinach (about half a 5-ounce package), coarsely chopped
- 1/4 cup toasted slivered almonds or shredded Parmesan cheese, optional
Instructions
- In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat.
- Stir in the rice and return to a boil. Cover the pot tightly with a lid, reduce the heat to low, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes.
- Remove from the heat.
- Quickly sprinkle the chopped spinach over the surface of the rice and re-cover the pot. Let sit until the spinach is wilted, about 3 minutes.
- Fold the spinach into the rice.
- Squeeze the lemon juice from the lemon half over the rice, if desired, and discard the lemon.
- Sprinkle with toasted almonds or Parmesan, if you like, and serve.
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or a pan on the stovetop, adding a sprinkle of water to the pan and stirring gently until warmed through.
Notes
- This dish can be made with vegetable or chicken stock for added flavor.
- Adjust the quantity of lemon juice based on your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg