1.5cupsvegetable brothsubstitute chicken broth for richer flavor
.75cupswater
.25cupfresh Italian parsleychopped
sea salt & freshly grated black pepperto taste
Instructions
Heat oil in a medium saucepan. Saute onion until they start to brown.
Stir in the rice mix, garlic, and spinach leaves, cook for 2 minutes.
Pour in the broth and water. Bring to a boil, cover and reduce heat. Simmer for 45 minutes, or until rice is tender.
Fluff rice with a fork and stir in the fresh parsley, salt and pepper.
Notes
Experiment with herbs and spices like thyme, rosemary, cumin, or paprika. You can also add a splash of lemon juice or zest for a citrusy kick.
This pilaf can be prepared in advance and reheated before serving. Allow to cool completely, then store it in an airtight container in the refrigerator.
The rice is done when it’s tender and has absorbed the liquid. Taste a few grains to ensure they are cooked to your liking.