Most of us have a reliable company rice recipe and this is mine. I like to make this in the afternoon when I’ve got company coming for dinner. It’s easy, pretty, and pairs well with lots of things—baked fish, roasted shrimp or chicken are all nice served on a platter with a mound of this in the middle. And, on the off chance you have any left over—this is a really good base for fried rice—just cut up leftover meat, sauté an onion, add the meat, a ½ cup of frozen peas, scramble an egg in, toss in some chopped fresh cilantro—squeeze a little lime juice and a splash or two of soy sauce over and voilà–amazing next-day lunch or dinner.
1 cup raw long-grain rice
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 cup finely chopped green onions, with tops
1 ½ cups finely chopped raw spinach
¼ cup finely chopped parsley
2 cups chicken stock
Zest of one lemon
1 teaspoon kosher salt
¼ teaspoon white pepper
1 cup grated Parmesan cheese
Preheat the oven to 350 degrees. In a large skillet, melt the oil and butter. Add the green onions and sauté, stirring until they are soft, about 3 minutes. Add the spinach and parsley and continue to cook for about 1 minute. Stir in the rice, mix it in well, and then add the chicken stock, lemon zest, salt and white pepper. Spoon the mixture into a 2-quart casserole, cover and bake until the rice is tender and the liquid is absorbed, about 40 minutes. Toss the Parmesan into the rice with two forks and serve.