Cuisinette
Member
2 small bags of fresh spinach
½ onion (diced)
½ red bell pepper (diced)
2-3 tablespoons olive oil
1 cup white rice (I used the round grain, for risotto)
1 teaspoon dried basil
Salt & pepper to taste
½ onion (diced)
½ red bell pepper (diced)
2-3 tablespoons olive oil
1 cup white rice (I used the round grain, for risotto)
1 teaspoon dried basil
Salt & pepper to taste
In a large skillet add olive oil, onion and pepper… sauté for 4-5 minutes mixing from time to time.
Rinse the spinach under cold water, squeeze excess water and roughly chop, add to the skillet… sauté until spinach has “melted”.
Add a cup of rice, 3 cups water, salt and pepper.
Bring all this to a boil, and then reduce heat to medium low, cover and cook until liquid is reduced (about 20+ minutes). Mix from time to time so the rice won’t stick to the skillet.
Rinse the spinach under cold water, squeeze excess water and roughly chop, add to the skillet… sauté until spinach has “melted”.
Add a cup of rice, 3 cups water, salt and pepper.
Bring all this to a boil, and then reduce heat to medium low, cover and cook until liquid is reduced (about 20+ minutes). Mix from time to time so the rice won’t stick to the skillet.
After the rice absorbed the entire liquid... if it is too thick, add up to 1 cup of water, mix and cover with the lid. Turn off the heat.
Serve after most liquid has been absorbed.
Serve after most liquid has been absorbed.
Serve with fried egg or steak/ribs/chicken even fish.
This dish could be made in the oven, place all ingredients in a baking pan. Cover with aluminum foil and bake @350F for 30 minutes or until the rice grain is tender.
