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1
Rinse and drain the rice.
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2
In a saucepan with a tight-fitting lid, on high heat briefly saute the rice in 1 teaspoon of the oil, stirring to coat each grain.
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3
Add the water and salt, bring to a boil, cover, and reduce the heat to very low.
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4
Cook until the water is absorbed, about 12 to 15 minutes.
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5
While the rice cooks, coarsely chop the scallions and rinse the spinach.
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6
In a large skillet, saute the scallions in 2 teaspoons of the oil for a minute or two.
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7
Add the spinach and pepper, cover, and cook until just wilted and still bright green, about 2 minutes.
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8
In a blender, puree the spinach and scallions until smooth, adding a little water, if necessary.
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9
When the rice is done, fluff it with a fork, stir in the spinach puree, and serve.
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10
This recipe is just fine with brown rice (see page 178), but it will take a bit longer to cook and the green color will be muted.
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11
Add fresh herbs to the blender: about 2 tablespoons of dill, basil, or tarragon.
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12
Green Rice is pretty served under Scrambled Tofu with Greens & Raspberry Chipotle Sauce (page 67), Baked Stuffed Tomatoes (page 49), or Shrimp Curry with Snow Peas (page 165).
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13
Or top it with Easy Baked Tofu (page 64) or sauteed shrimp.
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14
Leftovers can become tomorrows Green Fried Rice (page 96).
