- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 1/2 cups rice
- 3 cups chicken or vegetable stock, divided
- 3/4 pound baby spinach
- 1 bunch scallions, chopped
- 2 cloves garlic, grated
- 1-inch piece ginger, grated
- 1/2 cup shiso or cilantro leaves
- Juice of 1 lime
- 1 cup frozen edamame
Place a medium pot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add in the rice and cook about a minute (you're toasting it, so it's ready when it starts to smell nutty). Add in 2 1/2 cups stock and bring up to a bubble. Turn the heat down to medium-low and simmer the rice until tender, about 20 minutes.
Make the "green" part of the rice by puréeing the baby spinach, scallions, garlic, ginger, shiso or cilantro, lime juice and remaining stock (about 1/2 cup) together in a food processor. Reserve it until the rice is finished cooking.
When the rice has cooked for 15 minutes, stir in the green sauce and the edamame. Cook for remaining 5 minutes. When the rice has finished cooking, transfer to a serving bowl or platter.
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