Lemon Spinach Basmati Rice
Fluffy grains of nutty, citrusy basmati rice infused with bright lemon flavor and mixed with tender sauteed spinach.
Servings 4 servings
Ingredients
- 2 tbsp unsalted butter, DIVDED
- 4 cups fresh spinach, tightly packed
- 1 1/2 tsp onion powder, DIVIDED
- 1/2 tsp salt, DIVIDED
- 1/2 tsp ground black pepper, DIVIDED
- generous pinch of ground nutmeg
- 1 1/4 cups basmati rice
- 1 cup low sodium chicken broth
- zest of one lemon
- juice from half a lemon
Instructions
- Melt 1 tbsp butter in a medium skillet over medium-high heat. Add 1 tsp onion powder, ¼ tsp salt, ¼ tsp ground pepper, and a pinch of ground nutmeg. Stir spices together so they blend into the butter.
- Mix the spinach into the skillet, stirringregularly to ensure all pieces are coated with seasoned butter. Spinach willwilt down after 3-4 minutes.
- Transfer cooked spinach to another bowl and set aside.
- In the same skillet, melt the remaining 1 tbsp butter. Add the remaining ½ tsp onion powder, ¼ tsp salt, and ¼ tsp ground pepper and stir to combine.
- Add the basmati rice to the skillet and stir to coat. Let rice toast, stirring regularly, for 1-2 minutes, or until fragrant.
- Add the chicken broth to the skillet and stir so rice is entirely covered. Bring mixture to a boil, cover the skillet, reduce heat to a simmer, and let rice cook 8 minutes without disturbing it. (Seriously. Do not lift the cover!)
- Remove the covered skillet from the heat and turn off the stove. Let rice rest in the skillet, covered, for about 10 minutes, until the water is completely absorbed and the rice is tender. [If making Baked Sea Scallops, make the scallops while the rice is cooking.]
- Fluff cooked rice with a fork, then stir in the cooked spinach and any spinach juice that collected.
- Stir the lemon zest and lemon juice into the spinach and rice. Serve immediately (preferably with Baked Sea Scallops).