Ingredients:
1 3/4 cups converted long grain rice
3 cups chicken stock
1/4 teaspoon salt ( you may wish to reduce this if you are using a salty stock)
1/2 cup fresh spinach leaves, cut into strips
1/4 cup grated carrots
1/4 cup sliced green onions
1 -2 tablespoon butter
1 lemons, juice of
Directions:
Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.
Servings: 6
Time preparation: 10 min.
Time total: 50 min.