Spinach Rice

    40 minutes

    An ideal side that combines rice with spinach and subtle spices. This is a rushed person's risotto, not as much effort but just as much taste.

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    Serves: 4 

    • 1 chicken or vegetable stock cube, optional
    • 500g rice
    • 1 pinch salt, to taste
    • 400g spinach
    • 1 dash olive oil, to taste
    • 1 pinch nutmeg, to taste
    • 40g butter
    • 70g Parmesan cheese
    • 1 small onion, diced finely

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Bring a saucepan of water to the boil then add stock cube, rice and salt. Cook for about 15-18 minutes until tender.
    2. Wash the spinach and cook in a dry pan until wilted, squeeze out excess liquid and dice.
    3. Heat a little olive oil in a frypan and saute the onions over a low heat until soft but not coloured. Add your butter and when melted add the spinach; season well and cook for about 5 minutes.
    4. Drain your rice reserving the cooking water. Add to the spinach and cheese. Serve with lots of cheese on top. Add some of the reserved cooking water if a little dry.

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