This easy dish only takes about 10 minutes! It is a great accompaniment to any entree.—Jeanette K. Cakouros, Brunswick, Maine
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 2 cups torn baby spinach
- 3/4 cup water
- 1 tablespoon dried parsley flakes
- 1/2 cup uncooked instant rice
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, saute onion in oil until tender. Add the spinach, water and parsley. Bring to a boil. Stir in the rice, salt and pepper. Cover and remove from the heat; let stand for 7-10 minutes or until rice is tender and liquid is absorbed. Yield: 2 servings.
Originally published as Spinach Rice in Quick Cooking November/December 2005, p43
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