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DigsMagazine.com.
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Garlicky Spinach Rice
Garlic,
olive oil and spinach have to be one of my favorite flavor
combinations ever. I like to eat a big bowl of this dish as a
light meal, but if that doesn't seem substantial enough for you,
this could also make a very nice little side dish.
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ingredients
1˝
cups long-grained rice
1 bunch spinach
2-3 fat cloves garlic
2 tbsp. olive oil, plus more for drizzling at the end, if
desired
salt and pepper to taste
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time
20-30 minutes
serves 2 (main
dish); 4 (side dish) |
1. Cook
the rice in a rice cooker, or according to the directions on the
package.
2.
Wash
the spinach well -- spinach tends to be very gritty. Chop off the bottom
1" or so of the stems; tear or chop the remaining leaves and stems
into 2"-3" long sections. Toss the spinach into a pot, along
with 1/4 cup of water. Heat on high; when the water boils, cover the
pot. Cook for 2-3 minutes, until the spinach is wilted. Drain and set
aside.
3.
In a skillet, heat 2 tbsp. olive oil on medium. When the oil is hot
(throw in a piece of garlic and it sizzles), add the chopped garlic and sauté
for 2-3 minutes, until the garlic begins to soften and turn translucent.
4.
Add
the drained spinach and sauté for another couple of minutes. Season to
taste with salt and plenty of pepper.
5.
Add
the
cooked rice and stir well to combine. Taste, then add more salt and
pepper as necessary. Drizzle with additional olive oil, if desired.
Serve.
o
related
recipes:
vegetarian sticky rice
risotto with carrots
and onions
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