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“Serve with grill salmon and pineapple salsa”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml jasmine rice
  • 473.18 ml vegetable stock or 473.18 ml chicken stock
  • 9.85 ml olive oil
  • 1 lemon, zest of
  • 1 lemon, juice of
  • 141.74 g Baby Spinach, shredded

Directions

  1. Rinse and drain rice in cold water.
  2. Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
  3. Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
  4. Uncover place shredded spinach on top of rice without stirring.
  5. Cover again and cook for another 5 minutes.
  6. Turn off heat, add lemon juice and let stand covered 10 minutes.
  7. Fluff with a fork and serve.

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