Riso Verde (Green Rice) - cooking recipe

Ingredients

1 tablespoon olive oil
6 spring onions, very finely chopped
1 1/2 cups long-grain white rice
1 1/2 cups reduced-sodium chicken broth
2 (250 g) packets frozen spinach, thawed, excess liquid squeezed out
1/2 cup finely chopped flat leaf parsley (about 2 bunches)
2 lemons, halved, to serve

Preparation

Heat the oil in a large wide-based saucepan, add the spring onion and rice and cook over medium heat, stirring, for 2 minutes. Add stock and 1 cup (250ml) hot water and simmer over medium-low heat for about
10 minutes or until liquid has reduced and rice is almost cooked. Add spinach and parsley to rice mixture, then mix using a fork until combined. Cover with a tight-fitting lid and cook over low heat for a further 8 minutes or until rice is cooked.
Fluff the rice with a fork, then divide among 4 bowls and serve immediately with lemon halves.