Green Rice

3 c. packed fresh cilantro leaves, divided
2 c. fresh spinach
3 garlic cloves
3 c. low-sodium vegetable broth, divided
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. olive oil
1 yellow onion, finely diced
1-1/2 c. long-grain brown rice

Combine 2-1/2 c. cilantro, spinach, garlic, 2 c. broth, salt, and pepper in a blender or food processor and process until smooth. Set aside.

In a large frying pan over medium heat, warm oil; add onion and cook until translucent, about 5 minutes. Stir in rice and the cilantro mixture.

Add remaining 1 c. broth and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, 40 to 45 minutes. Do not uncover pot while rice is cooking, except to begin checking at around 30 minutes if rice is done.

Remove rice from heat and allow it to reset, covered, for 10 minutes. Fluff. Finely chop remaining 1/2 c. cilantro and fold into rice. Serve immediately.

Makes a great rice bowl with black beans and Cumin-Roasted Sweet Potatoes.

Makes about 6 cups.

Adapted from Mother Earth Living, Jan./Feb. 2017, p. 34.