Brown Rice Florentine
"This is a simple side-dish devised by a former girl friend about 20 years ago."
- Ready In:
- 1hr 5mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 4 tablespoons butter or 4 tablespoons margarine
- 3⁄4 cup diced onion
- 1 cup uncooked brown rice
- 2 cups chicken stock or 2 cups water
- salt & freshly ground black pepper
- 1⁄2 cup finely chopped fresh spinach
directions
- Heat butter in saucepan over medium-high heat until just beginning to sizzle.
- Add onion, and saute until softened.
- Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
- Remove from heat, and gradually stir in chicken stock or water.
- Season to taste with salt and pepper, return to heat, and bring to a boil.
- Reduce heat to low, cover, and simmer for about 40 minutes.
- Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
- Serve hot.
Questions & Replies
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Reviews
-
I used half butter, half olive oil, chicken stock and about three times as much spinach as called for. With a little extra time to cook the rice, it turned out well and was a good side dish along some spicy chicken breasts. Thank you Toby Jermain for posting. -
I made this to go with some baked tilapia, and I made it pretty much as written, except I just used less than a tablespoon of olive oil instead of the 4 tablespoons of butter. I love brown rice, so it was no surprise that I liked this. However, my family--who usually barely tolerate brown rice--loved it cooked this way. Definitely a keeper! -
I like brown rice and cook it often. My husband does not usually like it, but he liked this recipe. The only thing I changed was I used frozen spinach because that is what I had on hand. Thank for sharing this one. -
I had trouble with my rice being not cooked enough, but I think I'd try it again once I get the "brown rice" cooking down.
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I made this for a friend of mine for lunch today for her and her BF. She is a vegetarian, so I substituted the chicken stock with Maggi Vegetable Broth with onions. I also used only 2 tbsps. of Pure Wesson Canola oil instead of 4 tbsps. of butter. Other than this, I followed everything as the recipe stated. My friend called me a while back and said she and her BF really enjoyed it. Thank you for sharing!
Tweaks
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I made this to go with some baked tilapia, and I made it pretty much as written, except I just used less than a tablespoon of olive oil instead of the 4 tablespoons of butter. I love brown rice, so it was no surprise that I liked this. However, my family--who usually barely tolerate brown rice--loved it cooked this way. Definitely a keeper!
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I made this for a friend of mine for lunch today for her and her BF. She is a vegetarian, so I substituted the chicken stock with Maggi Vegetable Broth with onions. I also used only 2 tbsps. of Pure Wesson Canola oil instead of 4 tbsps. of butter. Other than this, I followed everything as the recipe stated. My friend called me a while back and said she and her BF really enjoyed it. Thank you for sharing!
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
