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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned. | 2. Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm. | 3. While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice. | 4. When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil olive	1/3	cup		-	-	-	-
white onion	1/2	cup	minced	32.0	7.472	0.88	0.08
grain white rice	2	cups	uncooked converted	-	-	-	-
white wine	1/2	cup		-	-	-	-
water	3 1/2	cups		0.0	0.0	0.0	0.0
head garlic	1/2 - 1		peeled	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
baby spinach	2	cups	washed stemmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.