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Ingredients
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 ⅔ cups)
¾ cup long grain rice
1 ½ cups no-salt-added chicken broth
2 scallions
1 pound fresh loose spinach or 10 ounces fresh packaged spinach
A few shakes of salt
Nutritional analysis per serving (2 servings)
82 grams carbs; 5 milligrams cholesterol; 420 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 8 grams fiber; 1403 milligrams sodium; 17 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
While the onion is cooking (see chicken recipe), combine the rice and chicken broth, and bring to a boil in a heavy-bottomed pot. Cover and simmer, cooking for a total of 17 minutes.
- Step 2
When the onion is browned, stir it into the cooking rice.
- Step 3
Wash, trim and slice the scallions, and add to rice; continue cooking.
- Step 4
Wash and trim tough stems from spinach, and cut coarsely. About 2 minutes before the rice is ready, stir in the spinach, and finish cooking. Season with salt.
Private Notes
Comments
Excellent preparation for rice. I served it under a roasted sea bass that had a tomato-onion sauce. Not only was the dish very pretty but the flavors worked perfectly. For the spinach I used a 5-oz bag of baby spinach so there were no stems to trim.