Lemon Rice Recipe With Tuna And Spinach

SPINACH AND RICE WITH LEMON

Spinach and Rice with Lemon image

Categories Rice Side Lemon Spinach Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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).

SPINACH LEMON RICE

Spinach Lemon Rice image

Make and share this Spinach Lemon Rice recipe from Food.com.

Provided by Dona England

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup jasmine rice
2 cups vegetable stock or 2 cups chicken stock
2 teaspoons olive oil
1 lemon, zest of
1 lemon, juice of
5 ounces Baby Spinach, shredded

Steps:

Rinse and drain rice in cold water.
Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
Uncover place shredded spinach on top of rice without stirring.
Cover again and cook for another 5 minutes.
Turn off heat, add lemon juice and let stand covered 10 minutes.
Fluff with a fork and serve.

Nutrition Facts : Calories 202.1, Fat 2.6, SaturatedFat 0.4, Sodium 31.4, Carbohydrate 40.1, Fiber 2.1, Sugar 0.4, Protein 4.2

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