Spinach and Rice
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min
Servings: 4
RECIPE INGREDIENTS
- 1/3 cup Filippo Berio Extra Virgin Olive Oil
- 1 onion, chopped
- 1 lb fresh spinach, drained and chopped
- 1 1/2 cups water
- 1/2 cup uncooked long-grain rice
- 1 tbsp tomato paste
- 1/4 tsp freshly ground pepper
- 1/4 tsp dried dill
RECIPE DIRECTIONS
- In large, heavy-bottomed saucepan, heat olive oil over medium heat; sauté onion for about 5 minutes or until starting to brown. Stir in spinach; cover and simmer for 3 minutes.
- Stir in water, rice, tomato paste, pepper and dill. Reduce heat to low; cover and simmer for about 25 minutes or until rice is tender.
Tip: If fresh spinach is not available, substitute one pkg (10 oz) frozen chopped spinach, thawed and drained well.
Recipe provided by The Low Cholesterol Olive Oil Cookbook