Green rice

    As part of a Tex-Mex vegetarian buffet, this dish is best served with black bean chilli, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all of which can be found on this site).


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    Ingredients
    Serves: 8 

    • 125 g (4½ oz) frozen spinach, defrosted
    • 7-8 spring onions
    • 1 teaspoon sunflower oil
    • 4 cloves garlic, finely chopped
    • 2-3 tablespoons finely chopped fresh dill, or 1 tablespoon dried dill
    • 400 g (14 oz) long-grain white rice
    • 2 tablespoons lemon juice
    • Salt and black pepper

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Squeeze the spinach dry and chop it finely. Chop the spring onions, including most of the green parts.
    2. Heat the oil in a heavy-based saucepan. Stir-fry the garlic for 30 seconds, then add the spring onions and stir-fry for 1 minute. Add the spinach and dill and cook for a further 1 minute.
    3. Add the rice to the pan and cook for a further 1 minute, then pour in 650 ml (1 pint 2 fl oz) of water, the lemon juice, and salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, or until the water has been absorbed. Serve warm.

    Note

    Nutrition is calculated for one serving of black bean chilli, green rice, salsa cruda, stir-fried vegetables, rich roast onions plus coriander and cabbage slaw (all found on this website).

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