Information
Notes
Rice cooked with a mixture of scallions, spinach, and herbs emerges flecked with green and with the taste of the different herbs mingled into one. Serve it with plenty of pepper and freshly grated cheese. Leftover rice is great mixed into scrambled eggs. If the fresh herbs—marjoram, dill, and cilantro—aren’t available, make the rice with just the scallions, parsley, and spinach.
Ingredients
- 1 bunch of scallions, including a few inches of the greens, finely chopped
- 2 or 3 handfuls of spinach leaves (stems removed), finely chopped
- ½ cup finely chopped parsley
- 2 tablespoons finely chopped marjoram
- 1 tablespoon finely chopped dill
- 2 tablespoons finely chopped cilantro
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt
- 1 cup long- or short-grain white rice
- 1¾ cups water
- Freshly ground pepper
- Freshly grated Romano or Parmesan cheese
Directions
Wash and cut everything as suggested. Heat the olive oil and half the butter in a heavy saucepan; add the scallions, spinach, herbs, and salt to taste and cook over medium heat for a few minutes, stirring frequently. Add the rice and cook several more minutes, until the grains of rice begin to turn clear and golden. Add the water, bring it to a boil, turn the heat to low, cover the pan, and cook until the water has been absorbed, about 20 minutes. Add the remaining butter and lightly stir it into the rice with a fork. Turn the rice into a serving dish, grind pepper over the surface, and dust with a grating of cheese.