Referred to as “green rice” at the Phillips house, this rice has a lot going for it, including its attractive green and white coloring. Cooked in chicken broth and flavored with nutmeg and garlic, the rice also has a more complex taste than everyday rice.

SERVES 6

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• ½ cup finely chopped sweet onion (such as Vidalia)
• 2 garlic cloves, minced
• Two 10-ounce bags baby spinach, coarsely chopped; or one 1-pound package frozen chopped spinach, defrosted
• 2 teaspoons salt
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon freshly ground black pepper
• 2 cups long-grain white rice
• 2 ½ cups chicken stock  or store-bought chicken broth

INSTRUCTIONS

1. Melt the butter with the olive oil in the pressure cooker over medium-high heat.
2. Add the onion and garlic and sauté for 2 minutes, or until the onion begins to soften.
3. Add the spinach, salt, nutmeg, and pepper, and sauté until the spinach looks dry and there is no more liquid in the pot.
4. Add the rice and stock.
5. Lock the lid in place and cook at high pressure for 4 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir the rice, transfer to a serving bowl, and serve immediately.

NOTE:

• Try substituting your favorite vegetables in this dish; broccoli and artichoke hearts work very well here.