- 6
Ingredients
- 1 cup uncooked long-grain rice, well rinsed
- 1 Tbsp extra-virgin olive oil
- 2 shallots, finely chopped
- 6 whole scallions, thickly sliced
- 5 cups baby spinach leaves
- Kosher salt and cracked black pepper
- 1 Tbsp fresh lemon juice
- 3 Tbsp cold, unsalted butter**
Preparation
Step 1
In a large pot, cook the rice according to the package instructions (or the way you like to cook rice.)
While the rice is cooking: in a large skillet, warm the olive oil over medium-high heat. Wilt the shallots and scallions for 2 to 3 minutes without browning. Add the spinach, turning it over with tongs to help it wilt evenly. Stir in 1 tablespoon kosher salt, a generous grinding of pepper, and the lemon juice.
When the rice is done, add it to the spinach mixture. Stir in the butter, and season with salt and pepper.
**The PointsPlus values for this recipe were calculated based on 6 servings. Also, we used only 1 tablespoon of butter, rather than 3.
Notes
Michael’s mom used water to cook the rice, making it acceptable for Lenten meals, but chicken stock or crumbles of feta cheese will make it more festive for the holiday.