Fennel Spinach Lemon Long-Grain Rice Pilaf

Ingredients

• 1½ cupsLong-Grain White Rice
• 2½ cupsVegetable Broth
• 1 onionYellow Onion
• 1 tbspOlive Oil
• 8 ozFennel Bulb
• 6 ozSpinach
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Rinse the Long-Grain White Rice when appropriate. Chop the Yellow Onion and prepare the Fennel Bulb, Spinach, Lemon Juice, draining and rinsing any canned ingredient when present.
2. Heat the Olive Oil in a saucepan. Cook the Yellow Onion and Fennel Bulb, Spinach, Lemon Juice with the Table Salt for 5 minutes, keeping any tender greens or juice aside until the end.
3. Stir in the Long-Grain White Rice and Vegetable Broth. Bring to a boil, cover, and cook for about 20 minutes until tender; fold in any reserved tender greens or juice, fluff the pilaf, and serve.