A healthy green addition to lunch or dinner, which is no effort at all! This rice is gently flavoured with garlic greens and spinach, and is a great way to get the family to eat more vegetable!
- ½ cup short-grain white rice click here to buy the rice we use
- 2 cups spinach (about 125g), washed and coarsely chopped
- ½ green chili or jalapeño click here to buy our favorite jalapeños
- small bunch of cilantro/ fresh coriander
- 6 tablespoons garlic chives (garlic greens), coarsely chopped or 3 cloves garlic, chopped
- 1 green onion, sliced
- 10 green peppercorns in brine, roughly chopped click here to buy
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper click here to buy our favorite black pepper
- 1 cups water (plus two tablespoons extra water if required for blending vegetables)
- 1 tablespoon olive oil click here to buy our favourite olive oil
- 2 tablespoons butter
- In a blender combine spinach, green chili, fresh coriander, garlic, and green onion. (If necessary only add two tablespoons of water to blend.)
- Place a heavy pan with a cover on medium-high heat. Add olive oil to a pan, then add butter (olive oil helps prevent the butter from burning.) Next, add peppercorns.
- Add the spinach mixture and sauté for 1-2 minutes.
- Stir in rice and add 1 cup water to the rice and bring this to boil. Add salt and pepper, cover the rice, and lower heat to simmer for about 20 minutes.
- Serve hot immediately.
Critical Ingredients: You can substitute half of a small onion for green onion. If you don’t have fresh coriander, happily use parsley. If you don’t have garlic chives, you can grow your own! Otherwise, go down the path of least resistance and use garlic! It will be a bit stronger in flavor. If you don’t have green peppercorns in brine, advice from a pepper expert – just use black peppercorns.