Herby Green Rice with Peas and Beans

Tired of eating the same old things, week after week? Here’s a recipe you’ll love so much you’ll be taking pics of it on your phone and sharing it with all your friends. (Hey, look what I made!) if you’re a fan of goat cheese, don’t pass this one up.

Total Time45 mins


 2 cups tightly packed spinach, divided
 1 ½ cups vegetable broth (or water)
 ½ cup tightly packed cilantro leaves
 1 tbsp butter
 1 small onion (heaping ½ cup), minced
 2 garlic cloves, minced
 1 cup jasmine or other long-grain rice, rinsed thoroughly until the water runs clear
 1 tsp salt, plus more to taste
 1 lb Blue Runner Great Northerners, drained and rinsed
 ½ cup frozen peas
 ¼ cup roughly chopped mint
 ½ lemon, zested
  cup crumbled goat cheese
 2 poached eggs, for serving (optional)



Heat the oven to 400° F.


In a blender, combine the broth, 1 cup of tightly-packed spinach, and the cilantro. Blend until mostly smooth.


In a large, overproof pot (like a Dutch oven), melt the butter. Add the minced onion and garlic and cook, stirring, until soft and translucent, 3 to 4 minutes.


Add the rice and salt and stir to coat the grains in butter.


Pour in the green broth and add Blue Runner Great Northerners and peas. Cover the pot and bake for exactly 17 minutes. If the liquid is not fully absorbed, send the pot back into the oven for 10 or 15 additional minutes.


Top with a poached egg, if you’d like.

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