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Rice with Spinach
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Great for Rosh Hashana.

Serves: 10-12

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Cook Time:
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Sephardic Parve Side Dish
Rosh Hashana

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8 cloves of garlic, crushed
1 tbl. salt
2 tbl. oil
1 lb. fresh baby spinach, chopped
2 cups white rice
4 cups water
1/2 tsp. nutmeg
1/2 tsp. ground pepper


  1. Saute spinach and garlic over medium heat until the spinach leaves are wilted.
  2. Add the remaining ingredients (water included), stir once and cover.
  3. Bring to a boil and then reduce heat to low, keeping pot just at a simmer. Cook until all liquid is absorbed and rice is cooked, about 30 minutes. Avoid stirring to preserve texture of rice.
  4. Fluff with a fork and serve.

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