Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 spring onions , very finely chopped

  3. 1 1/2 cups long-grain white rice

  4. 1 1/2 cups reduced-sodium chicken broth

  5. 2 (250 g) packets frozen spinach , thawed, excess liquid squeezed out

  6. 1/2 cup finely chopped flat leaf parsley (about 2 bunches)

  7. 2 lemons , halved, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about 2 10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.

  2. Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves. ?


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