1 ½ Cups Of Basmati Rice
The Juice Of ½ Lemon
Three Cups Of Cold Water
Two Minced Garlic Cloves
Two Tablespoons Of Finely Diced Red Onion
A Pinch Of Ground Nutmeg
½ Teaspoon Of Ground Cinnamon
3/4 Teaspoon Of Sea Salt
A Pinch Of Crushed Red Pepper Flakes
A Pinch Of Ground Black Pepper
A Tablespoon Of Chopped Scallions
A Tablespoon Of Chopped Italian Parsley
A Teaspoon Of Chopped Fresh Oregano
12 Ounces Of Fresh Baby Spinach
A Tablespoon Of Olive Oil
Preheat the oven to 325 degrees.
Combine the olive oil, the sea salt, the black pepper, the crushed red pepper flakes, the nutmeg, the cinnamon, the garlic, and the red onion in an ovenproof pot. Cook on medium heat for four minutes stirring frequently. Add the spinach. Continue to cook and stir until the spinach begins to wilt. Add the rice. Stir well so that the rice and the spinach get coated well with the olive oil, the onion and the garlic. Add the lemon juice and the cold water. Stir one more time. Bring the mixture to a boil.
When it begins to boil, cover the pot and place it in the preheated oven. Cook for 25-30 minutes until the rice absorbs all of the liquid. Remove from the oven and add the scallion, the oregano, and the parsley. Stir well. Taste and add more sea salt and/or pepper, if needed. Let the rice sit at room temperature covered for 5 minutes. Fluff with a fork and serve.