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.
Copyright © 2021 Blue Runner Foods, Inc.