Serves 6-8
Ingredients:
½ cup tightly packed fresh cilantro sprigs
1 cup tightly packed spinach leaves
1 ¼ cups chicken broth
1 ¼ cups milk
1 tsp salt
2 tbsp olive oil
3 tbsp unsalted butter
1 ½ cups basmati rice
¼ cup finely chopped onion
1 clove garlic, minced
Directions:
1. Put the cilantro, spinach, and stock into a blender and puree the vegetables. Add the milk and salt and blend until cobined.
2. In a medium saucepan with a good lid, heat the olive oil and butter over medium heat until butter is melted.
3. Add the onions and garlic and fry until softened and beginning to brown.
4. Add the rice to the pan and sauté, stirring every 30 seconds until it just begins to brown.
5. Add the contents of the blender, stir well, turn the heat to medium-high and bring to a boil.
6. Turn heat to low, cover, and cook for 20 minutes or until all liquid is absorbed. Remove from heat and stir gently, cover again and let sit for 10 minutes.
7. Serve hot