Spinach and Rice with Lemon Gourmet | September 2004
3½ fork user rating
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped shallots (2 to 3)
- 1 cup long-grain white rice
- 1 2/3 cups low-sodium chicken broth (13 fl oz)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped garlic (2 cloves)
- 3 (10-oz) bags spinach, tough stems discarded
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 teaspoons fresh lemon juice
Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).
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*Notes - made this in January 2014
We had it with turkey italian sausage that we cooked on our pannini press. We used onions instead of shallots and added extra lemon when served, otherwise followed the recipe.
for the rice cooking time though - totally off on the instructions! Here it says to turn down the heat, then add the broth and let it all simmer. Um...no. Add broth, bring to a boil and allow at least 20 minutes for the rice to absorb the broth. Even through I knew it was strange, I followed the instructions and after about 20 minutes, we ended up adding some water, bring it to a boil and then cooking it another 25 minutes.