Baked Rice with Spinach Ⓥ

• 2 quart stovetop-to-oven casserole or baking dish (e.g., Le Creuset)
• small saucepan
• lid or aluminum foil
• wooden spoon

• ¼ c olive oil
• 2 medium onions, chopped
• 1½ c short-grain rice
• 3 c vegetable stock or water
• ¼ c parsley, chopped
• 1 t salt
• ¼ t pepper
• 8 oz frozen spinach, thawed and gently squeezed  or  1½ pounds fresh, stemmed and chopped
• 2 T lemon juice
• ½ t sugar

Preheat oven to 350.

Heat the oil, add onions, and sauté about 5 minutes, until soft and translucent.

Meanwhile, heat the stock to boiling.

Stir in rice and sauté 3 minutes, until opaque.

Add the boiling stock, parsley, salt, and pepper and bring to a boil.

Add remaining ingredients and stir well.

Cover and bake for 40 (white rice) to 60 (brown rice) minutes, until liquid is gone.

Remove from oven and let sit, covered, for 10 minutes before serving.

Adapted from the recipe for “Sephardic Baked Rice with Spinach (Arroz con spinaca al horno)” in Olive Trees and Honey, by Gil Marks.

Buy it:

Amazon.com | Amazon.co.uk