Green Rice

• 2 cups loosely packed trimmed spinach, rinsed and dried
• 1/2 bunch parsley, stemmed, washed and dried
• 1/2 bunch cilantro, stemmed, washed and dried
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups long-grain rice, like basmati
• 1/2 cup toasted pine nuts

1. Combine the spinach, parsley, cilantro, salt and 1/2 cup water in a blender and puree.
2. Heat the oil in a heavy saucepan over medium heat and add the rice.
3. Stir to coat and cook 2 minutes.
4. Stir in the spinach mixture and 2 1/2 cups water.
5. Heat to boiling, cover and reduce heat to a simmer.
6. Cook 14 minutes.
7. Turn off the heat and let rest 5 minutes.
8. Fluff with a fork and serve topped with toasted pine nuts.

trimmed spinach, parsley, cilantro, salt, olive oil, longgrain rice, nuts

Taken from cooking.nytimes.com/recipes/9931 (may not work)