Spinach Rice
250 ml long grain white rice
– salt & pepper
500 g flat leaf spinach, coarsely chopped
50 ml dried cranberries
In a medium saucepan; bring 1 3/4 cup (425 ml) water to a boil. Add rice, season with salt and pepper, and return to boil. Reduce to simmer, cover and cook just until tender, about 16 to 18 minutes. Remove pan from heat; add spinach. Cover and let stand, without stirring, for 5 minutes. Add cranberries and gently fluff rice while mixing cranberries into mixture.
Serves 4