Serves 4

Ingredients: 

• 1/2 cup baby spinach leaves (packed)
• 1/2 cup cilantro leaves & stems (packed)
• 1/4 cup fresh mint leaves (packed)
• 1 jalapeno, finely chopped
• 1 teaspoon salt
• 1 3/4 cups water
• 3 Tablespoons butter (vegan if desired)
• 2 green onions, chopped
• 1 cup white basmati rice
• 1/4 cup pine nuts

Instructions: 

• Combine spinach, cilantro, mint, jalapeno, salt and water in a blender and puree until smooth. 
• Melt the butter in a medium saucepan over medium-high heat.  Add the green onions and cook until softened (3-4 min). 
• Add the rice and pine nuts and cook, stirring often for about 3 minutes.
• Stir in the green blender mixture, increase heat and bring to a boil.  Cover, reduce heat to low and cook until all the water has been absorbed and rice is tender (about 20 minutes).  
• Serve immediately. 

Nutrition Info Per Serving (about 3/4 cup cooked): 
Calories 311.6
Total Fat 14.5 g
Saturated Fat 5.9 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 3.9 g
Cholesterol 23.3 mg
Sodium 645.9 mg
Potassium 82.8 mg
Total Carbohydrate 41.0 g
Dietary Fiber 0.8 g
Sugars 0.5 g
Protein 4.7 g