Creamy spinach rice

  • 4 T. olive oil
  • 1 C. chopped red onion
  • 1 minced garlic clove
  • 1 c. long-grain rice (or quinoa)
  • 8 c. chopped fresh spinach
  • 1/2 c. fennel fronds or dill
  • juice of 2 lemons

Heat 2 T. olive oil over medium heat.  Add onion and cook til soft, stir in garlic and rice.  Cook over medium-low heat for 3 minutes.  Add spinach, cover and cook until spinach loses most of its volume.  Add 1/2 c. water, fennel or dill, salt, pepper to taste.  Cover and simmer til liquid is absorbed and rice is tender 25 – 30 minutes.   Add more water as needed to achieve a creamy consistency.  Before serving, add lemon juice, salt, pepper and drizzle remaining 2 T. oil.

Feeling Froggy?  
Don’t forget your Frog Legs!!  (3 sets, 50 reps)

“Decide what your highest priorities are, and have the courage and independent willpower to say no–pleasantly, smilingly, and unapologetically–to the things that are less important to you”  ~Stephen R. Covey

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