1 C Basmati or Jasmine rice*
3-4 cloves of garlic cut into small pieces
3 scallions cut into 1” pieces
3 T parsley leaves
1 1/2 Cups torn spinach leaves, packed
2 Cups vegetable broth
1 T olive oil
1/2 t salt**
Preheat the oven to 350 degrees.
Place the rice into a 2-quart casserole dish with a tight-fitting lid.
Add the next four ingredients to a food processor or chopper and pulse to finely chop.
Heat the broth to boiling. Add the vegetable mixture to the rice, sprinkle with salt and drizzle in the olive oil. Add the broth and stir just to combine.
Cover and place the casserole into the oven for 20-25 minutes. Rice should be tender. Remove the lid and stir gently to evenly distribute the greens. Serve.
If rice isn’t tender, it may need a little more time or a little more hot broth.
*Brown Texmati rice may be used, check the package for cooking time, about 45 minutes.
**Salt may be decreased or increased depending on the salt content of the broth
Recipe created by Jenn Borealo, Education and Culinary Specialist at Alstede FarmsShare to Print