Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 2 medium white or yellow onions, chopped
- 1 teaspoon sea salt, divided
- 1 clove garlic, minced
- 3/4 cup long grain brown jasmine or other brown rice
- 1/8 teaspoon ground cinnamon (optional)
- 1 1/3 cups unsweetened green tea, herbal tea, or water
- 1 pound fresh baby spinach
- 1/4 cup chopped fresh herb mixture, such as flat-leaf parsley, mint, and dill
- Zest of 1 large lemon
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and 1/4 teaspoon of the salt, increase heat to medium-high, and sauté until the onions are lightly caramelized, about 10 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
- Stir in the rice, cinnamon (if using), and tea (cold or hot). Bring to a boil over high heat. Cover, reduce heat to simmer (low), and simmer for 40 minutes.
- Top with the spinach and sprinkle with remaining 3/4 teaspoon salt, cover, and simmer until spinach is wilted, about 10 minutes. Uncover, stir over the heat until the spinach is fully wilted and rice is fully cooked. Stir in the fresh herbs. (Hint: Try 2 tablespoons parsley and 1 tablespoon each mint and dill).
- Transfer to a large serving bowl, garnish with lemon zest, and serve. (Hint: If you’re a cheese eater, sprinkle a little feta cheese on top. If you’re a nut lover, top with some toasted pine nuts.)
Notes
Per serving: 230 calories, 8g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 670mg sodium, 36g total carbohydrate, 5g dietary fiber, 3g sugars, 6g protein
Nutrition
- Serving Size: 1 rounded cup