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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Cooking Light. Ingredients:
3 tablespoons extra virgin olive oil |
1 1/2 cups finely chopped onions |
2 garlic cloves, minced |
1 cup uncooked basmati rice |
1 1/2 cups water |
3 tablespoons chopped fresh dill, divided |
3 (6 ounce) packages fresh baby spinach, thinly sliced and divided (about 24 cups) |
8 ounces mustard greens, stems removed, thinly sliced, and divided (about 4 cups) |
1/4 cup fresh lemon juice |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8 teaspoon crushed red pepper flakes |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally.
2. Add garlic; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring frequently.
3. Add water, 1 1/2 tablespoons dill, half of spinach, and half of mustard greens.
4. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
5. Stir in remaining spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon juice, salt, and peppers; cook 30 seconds, stirring constantly.
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