2 tbsp olive oil 25 ml
1/4 cup sliced onion 50 ml
1 clove garlic, minced 1
4 cups leafy greens (spinach, Swiss chard or kale) 1 L
1/4 tsp salt 1 ml
1/4 tsp grated lemon zest 2 ml
1 cup cooked rice, any variety 250 ml
1. In a skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute. Stir in green until wilted, about 1 minute. Sprinkle with salt and lemon zest. Let cool slightly.
2. Transfer to blender and puree on high speed until smooth. Stir in rice until rice is coated with greens.
1/4 cup sliced onion 50 ml
1 clove garlic, minced 1
4 cups leafy greens (spinach, Swiss chard or kale) 1 L
1/4 tsp salt 1 ml
1/4 tsp grated lemon zest 2 ml
1 cup cooked rice, any variety 250 ml
1. In a skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and cook for 1 minute. Stir in green until wilted, about 1 minute. Sprinkle with salt and lemon zest. Let cool slightly.
2. Transfer to blender and puree on high speed until smooth. Stir in rice until rice is coated with greens.