Garlic and Lemon Shrimp, Steamed White Rice and Sauteed Spinach with Garlic

Ingredients

• 1.5 cup long-grain white rice
• 2.25 cup water

Instructions

1. 1

   Rinse the rice

   • Place the rice in a fine-mesh sieve.
   • Rinse under cold running water for about 1-2 minutes, swishing the grains with your hand.
   • Continue rinsing until the water runs clear. This removes excess starch and ensures fluffy rice.
   • Drain the rice completely.
2. 2

   Cook the rice

   • Combine the rinsed rice and water in a medium saucepan with a tight-fitting lid.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, give it one quick stir to prevent sticking.
   • Immediately reduce the heat to the lowest setting, cover the saucepan with the lid, and let it simmer for 15 minutes.
3. 3

   Rest the rice

   • After 15 minutes, remove the saucepan from the heat. Do not lift the lid.
   • Let the rice stand, covered, for 5-10 minutes. This allows the grains to steam and become tender.
4. 4

   Fluff and serve

   • Remove the lid and gently fluff the rice with a fork or a rice paddle.
   • Serve warm as a side dish.

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.