Ingredients

Instructions

  1. Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!)
  2. Wash the spinach well-- spinach tends to be very gritty.
  3. Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections.
  4. Toss the spinach into a pot, along with 1/4 cup of water.
  5. Heat on high; when the water boils, cover the pot.
  6. Cook for 2-3 minutes, until the spinach is wilted.
  7. Drain and set aside.
  8. In a skillet, heat 2 tbsp.
  9. olive oil on medium.
  10. When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and sauté for 2-3 minutes, until the garlic begins to soften and turn translucent.
  11. Add the drained spinach and sauté for another couple of minutes.
  12. Season to taste with salt and plenty of pepper.
  13. Add the cooked rice and stir well to combine.
  14. Taste, then add more salt and pepper as necessary.
  15. Serve.