Soak the rice for 5 minutes in warm water, rinse well and drain.
Rinse the spinach well, place it in a saucepan with no added water, cover and cook over low heat for 5 minutes. Transfer to a blender, add the parsley, onion, garlic and 1/4 c. water and puree. Set aside.
Heat oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from the heat and drain off the excess oil. Add the spinach-parsely mixture to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or until the rice is tender.
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|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 491 (71%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 39g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 0mg||0 %|
|Sodium 31.7mg||1 %|
|Potassium 234mg||6 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 45.2g|
|Protein 4.9g||7 %|
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Calories per serving: 692
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