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Ingredients
2 cups loosely packed trimmed spinach, rinsed and dried
½ bunch parsley, stemmed, washed and dried
½ bunch cilantro, stemmed, washed and dried
1 teaspoon salt
2 tablespoons olive oil
2 cups long-grain rice, like basmati
½ cup toasted pine nuts
Nutritional analysis per serving (8 servings)
39 grams carbs; 259 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 1 gram fiber; 167 milligrams sodium; 5 grams protein
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
Combine the spinach, parsley, cilantro, salt and ½ cup water in a blender and purée.
- Step 2
Heat the oil in a heavy saucepan over medium heat and add the rice. Stir to coat and cook 2 minutes. Stir in the spinach mixture and 2 ½ cups water.
- Step 3
Heat to boiling, cover and reduce heat to a simmer. Cook 14 minutes. Turn off the heat and let rest 5 minutes. Fluff with a fork and serve topped with toasted pine nuts.
Private Notes