Ingredients

serves 4

　　1 1/2 cups white rice

　　1 tablespoon vegetable oil or olive oil

　　2 1/4 cups water

　　1/2 teaspoon salt

　　3 scallions

　　4 cups loosely packed spinach (about 3 ounces)

　　Pinch of black pepper

　　

Step 1

Rinse and drain the rice. In a saucepan with a tight-fitting lid, on high heat briefly sauté the rice in 1 teaspoon of the oil, stirring to coat each grain. Add the water and salt, bring to a boil, cover, and reduce the heat to very low. Cook until the water is absorbed, about 12 to 15 minutes.

　　

Step 2

While the rice cooks, coarsely chop the scallions and rinse the spinach. In a large skillet, sauté the scallions in 2 teaspoons of the oil for a minute or two. Add the spinach and pepper, cover, and cook until just wilted and still bright green, about 2 minutes. In a blender, purée the spinach and scallions until smooth, adding a little water, if necessary.

　　

Step 3

When the rice is done, fluff it with a fork, stir in the spinach purée, and serve.

　　

Ingredient Notes

Step 4

This recipe is just fine with brown rice (see page 178), but it will take a bit longer to cook and the green color will be muted.

　　

Step 5

Add fresh herbs to the blender: about 2 tablespoons of dill, basil, or tarragon.

　　

Serving & menu ideas

Step 6

Green Rice is pretty served under Scrambled Tofu with Greens & Raspberry Chipotle Sauce (page 67), Baked Stuffed Tomatoes (page 49), or Shrimp Curry with Snow Peas (page 165). Or top it with Easy Baked Tofu (page 64) or sautéed shrimp. Leftovers can become tomorrow’s Green Fried Rice (page 96).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.