Thanks to contributing editor Lauren White for sharing this healthy spinach recipe!
2 cups trimmed, loosely packed spinach, rinsed and dried
1 cup fresh flat-leaf parsley, stemmed, washed, dried
1 cup fresh cilantro, stemmed, washed, dried
1 ½ teaspoons salt, or to taste
2 tablespoons olive oil
2 cups basmati rice
¼ cup toasted pine nuts, for garnish
In a blender, puree spinach, parsley, cilantro, salt and ¾ cup water until smooth. Heat oil in a heavy, deep saucepan over medium heat; add rice, cook 2 minutes, stirring constantly, until coated and lightly toasted (rice will smell fragrant). Stir in spinach mixture and 2 ½ cups water, bring to boil; reduce heat to low, cover, simmer 16-18 minutes or until most of the liquid has been absorbed. Remove from heat. Let rest 5 minutes. Fluff with fork and serve topped with toasted pine nuts.
From “O, The Oprah Magazine,” March 2007.