I have no idea if this dish has any resemblance to a traditional pilaf. I first made it to serve with stuffed capsicums, because it’s what I thought they needed. But I liked it so much I also served it with my Za’atar crusted chicken and zucchini salad. I get the impression it may keep cropping up on my menu. I think it’s a great way to trick those less appreciative into eating spinach, and it’s a lovely flavoursome way to value add to rice. Besides, I have a freezer full of chicken stock, which will not likely be used for soup or risotto over the summer and I want the room for ice cream.
Serves 2 as a side
|¾||cup||long grain rice|
|1 ½||cups||chicken stock|
|½||bunch||English spinach, finely chopped|
|salt and pepper|
Melt the butter in a small saucepan and cook the garlic and onion till transparent. Add the rice, stirring to coat. Add the chicken stock and simmer till rice is just tender. (Do not stir during this stage. The aim of the game is to cook the rice in the traditional absorption method, but with the added flavour of the onions and stock.) Turn off the heat and stir through the spinach (the heat from the rice should cook the spinach). Season to taste.